After starting LifeStyling, I’m more conscious of food choice and other decisions.
But I don’t go in sever pursuit.
Vegan, vegetarian, gluten-free, lactose-free, calorie calculation, best food for xxx, etc.
I’m not dipped in any stereotype, I think. However, I take tips interest me and try the idea as I like.
Here is an example, the way of making Dashi of Buddhist vegetarian cuisine. Two kinds of ingredient; Shiitaké & kelp are used to get flavorful stock. Though I’m not a monk, I use it when I want to complete in light taste, basically my general Dashi is consisted with dried bonito and kelp, this is the standard of East Japan.
Sometimes, often for a long flight, I order a lacto-ovo vegetarian meal because I want to reduce the burden to enjoy local food more at the destination.
The idea of Chinese food therapy which tells there are 2(or 3) kinds food in functional. One is to warm the body and the other one is cool it down. When I feel cold, I try to take more food to warm myself up.
Calorie or nutrition calculation is far from daily standard, but if it’s noted on a menu card, I curiously read it hoping my knowledge grows.
The pictures and listening to the voice from my body help myself to adjust and decide how much and what I eat.
I don’t need to be a professional nutritionist, chef or athlete.
I’m fine as I feel good.
capricious windy day in Tokyo
