Citrus as medicine (online knowledge-share)
Feb 24, 9 AM JST / Feb 23, 7 PM EST (approx. 1.5 - 2hrs)
We will explore the medicinal, cultural, and historical significance of citrus as food as medicine.
This session will cover a few Japanese and Korean folk recipes, including a demonstration on how to make yuja ssanghwacha (柚子双和茶)—a medicinal tea ball made by stuffing yuzu with TCM herbs. We will also touch on other citrus recipes, such as chenpi tea ball (mandarin filled with tea leaves) and yubeshi (a farmer’s preserved yuzu treat). Lots of stuffed citrus!
Participants will receive recipe handouts and a recording of the session.
Feb 24, 9 AM JST / Feb 23, 7 PM EST (approx. 1.5 - 2hrs)
We will explore the medicinal, cultural, and historical significance of citrus as food as medicine.
This session will cover a few Japanese and Korean folk recipes, including a demonstration on how to make yuja ssanghwacha (柚子双和茶)—a medicinal tea ball made by stuffing yuzu with TCM herbs. We will also touch on other citrus recipes, such as chenpi tea ball (mandarin filled with tea leaves) and yubeshi (a farmer’s preserved yuzu treat). Lots of stuffed citrus!
Participants will receive recipe handouts and a recording of the session.
Feb 24, 9 AM JST / Feb 23, 7 PM EST (approx. 1.5 - 2hrs)
We will explore the medicinal, cultural, and historical significance of citrus as food as medicine.
This session will cover a few Japanese and Korean folk recipes, including a demonstration on how to make yuja ssanghwacha (柚子双和茶)—a medicinal tea ball made by stuffing yuzu with TCM herbs. We will also touch on other citrus recipes, such as chenpi tea ball (mandarin filled with tea leaves) and yubeshi (a farmer’s preserved yuzu treat). Lots of stuffed citrus!
Participants will receive recipe handouts and a recording of the session.