Kokkoh

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Kokkoh is an infant formula broth made from whole grains, seeds and legumes lightly toasted and ground to a powder. It was first brought to Western culture by Sakura Nyoichi, better known as George Ohsawa, as part of the Macrobiotic Diet, based a recipe widely used in traditional Japan. Brown rice is its primary and can be its only solid ingredient. Many kokkoh recipes include other whole grains, seeds and seasonings, most commonly sweet rice, azuki beans, sesame seeds, oats, barley, soybeans and kombu. [1] [2]

George Ohsawa twentieth century Japanese philosopher

George Ohsawa, born Nyoichi Sakurazawa, October 18, 1893 – April 23, 1966, was the founder of the macrobiotic diet. When living in Europe he went by the pen names of Musagendo Sakurazawa, Nyoiti Sakurazawa, and Yukikazu Sakurazawa. He also used the French first name Georges while living in France, and his name is sometimes also given this spelling. He wrote about 300 books in Japanese and 20 in French. He defined health on the basis of seven criteria: lack of fatigue, good appetite, good sleep, good memory, good humour, precision of thought and action, and gratitude.

Brown rice

Brown rice is whole-grain rice with the inedible outer hull removed; white rice is the same grain with the hull, bran layer, and cereal germ removed. Red rice, gold rice, and black rice are all whole rices, but with differently pigmented outer layers.

Barley Species of plant

Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.

Contents

Preparation

Broadly speaking, the term "kokkoh" may be applied to any dish in which cereals are diluted in water. However, the rice dish discussed here is by far the most common form.

No matter which cereals are used in a kokkoh recipe, preparation is similar and simple. The cereals are soaked in water for two to three hours. Additional water is then added, and the mixture boiled or pressure cooked to completion. In some cases, the cereals are toasted in a dry skillet, or roasted in sesame oil before cooking takes place.

Uses

Kokkoh is recommended as both a substitute for mother's milk and a means of weaning infants from it. (In the former case the recipe often calls only for brown rice ground to a fine powder and water.) Besides its soft and easily digestible texture, kokkoh is recommended as such because its mixture has a high and varied protein content; combined, the amino acids in each of the ingredients described at the outset include virtually all those needed for consumption. It is thus especially well suited for the growth needs of a child. When used solely for weaning, it is recommended that kokkoh be introduced at between 8 months and a year of age. It may be used as breast milk substitute as early as five months, but with a larger proportion of water, in order to further dilute the mixture.

Protein biological molecule consisting of chains of amino acid residues

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific three-dimensional structure that determines its activity.

Milk substitute non-dairy substitue for milk

A milk substitute can refer to a liquid considered as a replacement for the milk from a mammal. Mammalian milk analogues are white or whitish liquids that resemble either dairy or human breast milk.

Kokkoh is also an important part of the macrobiotic diet, in accordance with the diet's heavy emphasis upon grains. Along with its use as a means of weaning, kokkoh is a common breakfast food among macrobiotic eaters of all ages.

A macrobiotic diet is a diet fixed on ideas about types of food drawn from Zen Buddhism. The diet attempts to balance the supposed yin and yang elements of food and cookware. Major principles of macrobiotic diets are to reduce animal products, eat locally grown foods that are in season, and consume meals in moderation.

Cereal Grass of which the fruits are used as grain, or said fruits

A cereal is any grass cultivated for the edible components of its grain, composed of the endosperm, germ, and bran. The term may also refer to the resulting grain itself. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. Edible grains from other plant families, such as buckwheat (Polygonaceae), quinoa (Amaranthaceae) and chia (Lamiaceae), are referred to as pseudocereals.

Breakfast first meal eaten in the early morning

Breakfast is the first meal of a day. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.

If kokkoh is used as a milk replacements for infants, it can lead to unnatural weight gain and iron or vitamin B12 deficiencies. [2]

See also

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References

  1. ↑ Michio Kushi, Stephen Blauer: The Macrobiotic Way: The Complete Macrobiotic Lifestyle Book. Avery 2004, ISBN   978-1-58333-180-4, p. 245 ( online copy , p. 245, at Google Books)
  2. 1 2 J. Gavin Bremner, Gavin Bremner, Alan Fogel: Blackwell handbook of infant development. Wiley Blackwell 2004, ISBN   978-0-631-21235-5, p. 711 ( online copy , p. 711, at Google Books)
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