Japanese Chefs Use Mushroom Ice Cubes

are always full of creativity,regardless of whether it is in daily necessities or technology, often bringing endless surprises to people. Even in weight loss methods, a new trendy diet has recently appeared in Japan: making shiitake mushrooms into ice cubes and adding them to various dishes for consumption.

According to the content on a Japanese beauty information website, the origin of these mushroom ice cubes is from Nakano City, Long County, which is the number one producer of shiitake mushrooms in Japan. A couple who have been eating these shiitake mushroom ice cubes for two years were introduced on a TV program; after giving birth, the wife lost 12 kilograms, and her husband also lost 5 kilograms, making this weight loss method very popular.

Once prepared, the shiitake mushroom ice cubes can be added to miso soup or curry rice in everyday cooking, providing easy access to nutrient benefits from shiitake mushrooms. Shiitake mushrooms have abundant dietary fiber, low calories, and a strong sense of fullness. Research has already proven their anti-cancer effects and immune-boosting properties. In past studies, it was found that people with stomach cancer who eat more shiitake mushrooms can effectively inhibit the growth of tumor cells.Shiitake mushrooms contain a component called 'plant chitin', which is also known as chitosan. It can suppress fat absorption by about 50%, making it harder to accumulate body fat. As this plant chitin is mainly found in cell walls, breaking the mushrooms will help better absorb their nutrients.

Additionally, the trehalose component in shiitake mushrooms has a similar structure to human body fluids and can quickly replenish skin moisture, increase the resistance of the stratum corneum, and achieve moisturizing effects.

While shiitake mushrooms are highly nutritious, people with gout should not consume too many mushrooms as they might have high levels of purines;weight loss effects vary from person to person and may not be effective for everyone.

However, if taken for the purpose of supplementing nutrition or increasing a sense of fullness, it won't pose a significant problem. How to make shiitake mushroom ice cubesIngredients: 300 grams of shiitake mushrooms, 400 C. C. of water (shiitake:water ratio is 3:4).

Process: Put the shiitake mushrooms and 400 C. C. of water into a juicer, blend for about 30 seconds.

Then pour it into a pot and cook on low heat for one hour. After cooling down, place in an ice cube tray and freeze in the freezer.

Tip: Cooking shiitake mushrooms for an hour on low heat can better extract plant chitin, water-soluble fiber β-glucan, amino acids, free fatty acids, etc., with effective components.Juice In the machine, blend for about 30 seconds. Then pour into a pot and cook on low heat for 1 hour. Once the mushrooms have cooled, place them in an ice cube tray and freeze in the freezer.

Tip: Cooking the mushrooms for 1 hour on low heat can more easily extract plant chitin, water-soluble fiber β-glucan, amino acids, and free fatty acids.Grape Sugar, amino acids, free fatty acids etc. effective components.