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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Kokkoh ： ウィキペディア英語版 Kokkoh 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.〔Michio Kushi, Stephen Blauer: ''The Macrobiotic Way: The Complete Macrobiotic Lifestyle Book''. Avery 2004, ISBN 978-1-58333-180-4, p. 245 ()〕〔J. Gavin Bremner, Gavin Bremner, Alan Fogel: ''Blackwell handbook of infant development''. Wiley Blackwell 2004, ISBN 978-0-631-21235-5, p. 711 ()〕 ==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. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kokkoh」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.