In Japan, there exists a profound belief that consuming seasonal produce is as valuable as taking medicine. While this traditional perspective has somewhat diminished with the influence of Western medicine, Japan still cherishes its culinary heritage. Today, let’s delve into the traditional Japanese food culture, focusing on the medicinal properties of Chinese quince.
Renowned for its ability to soothe coughs and alleviate phlegm, Chinese quince, also known as Karin, is often enjoyed infused with ginger and honey, resembling a throat lozenge. This practice is particularly prevalent during the autumn to winter seasons. The Karin is believed to have the power to subdue coughs and facilitate the expulsion of phlegm, making it a popular choice when respiratory issues are more prevalent.
In a world where traditional practices are sometimes overshadowed by modern approaches, Japan’s appreciation for seasonal foods and their health benefits remains steadfast. Exploring the virtues of Karin, particularly during the autumn and winter months, not only offers a glimpse into Japanese culinary traditions but also serves as a reminder of the enduring connection between nature and holistic well-being.
As we celebrate the changing seasons, let us embrace the wisdom embedded in the simplicity of Karin that nurtures the body.
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