The hot days are continuing, but are there any changes? I don't have much of an appetite, and I don't like cooking because it's hot... Many people may feel that way. Therefore, we asked chef Rinko Shizuno to suggest the perfect recipe for such occasions.

"It's a cold potage made with seasonal edamame. You can enjoy it lightly even when you don't have an appetite, and you'll be able to get plenty of nutrition. It doesn't use fire, so it's perfect for cooking on a hot day."
The point is to use Lypo-C.

A treasure trove of nutrients that make women happy! I can't help but eat

Speaking of green soybeans, it goes well with beer. The faint sweetness and umami of the beans, and the unique texture of edamame, can be hard to stop once you start eating. In fact, green soybeans and soybeans are the same thing. Green soybeans are those that are harvested while they are still green, and soybeans are those that are harvested after they are ripe and brown.
Regarding edamame, Mr. Shizuno says, “It is full of nutrients that are great for dieting!”

“First of all, it is a high-quality protein that is essential for building muscles and other bodies. Because it is plant-based, it has less fat than animal protein such as meat and fish.”
It's high in protein and healthy, so it's gaining attention among exercise trainers.
“It is also rich in vitamins B1 and B2. B vitamins are nutrients that promote the metabolism of carbohydrates and lipids to produce energy. Not only does it increase your metabolism and make your body more flammable, but it is also expected to help you recover from fatigue and prevent summer fatigue. It also contains dietary fiber, so it has the effect of adjusting the intestinal environment.” (Mr. Shizuno)

In addition to dieting, it also contains isoflavones, folic acid, iron, and vitamin C, which act like female hormones, so it can be expected to support beauty.

This is the only material. But surprisingly creamy!

“The ingredients are only edamame, kombu broth, and salt. When you think of potage, you might think of adding fresh cream and milk, but by blending the edamame in a mixer, the texture resembles that of soymilk. Dairy products are added. It's creamy even without it." (Mr. Shizuno)

[Ingredients] (For 2 people)
100g edamame (out of the pod)
2 kelp (about 20g)
1/2 teaspoon salt
2 packets Lypo-C

[How to make]
1. Soak the kombu in about 800cc of water overnight to extract the broth.
"It's hot, so be sure to keep it in the refrigerator. Dashi can be used for several days, so please use it for miso soup, simmered dishes, and ohitashi."

2. Boil the edamame for about 3 minutes and remove from the pods.
“Frozen green soybeans are fine. Peeled and frozen ones are also convenient.”

3. Put edamame and salt in a mixer, add 100cc of kombu dashi from Step 1 and mix.
“I use 200cc of dashi in total, but don’t add it all at once.

4. Add the dashi stock little by little and stir until smooth.

5. Strain with a colander and let it cool.

6. It's delicious as it is, but if you like, add Lypo-C and enjoy it.
"It's delicious with added saltiness and richness."

“The kombu used in the soup stock can be chopped and boiled to make delicious tsukudani. It goes well with rice.”
[Ingredients] (Amount that is easy to make)
100g reconstituted kombu
Soy sauce 50cc
1 tablespoon of sake
2 teaspoons mirin
1 teaspoon sugar
1 teaspoon vinegar

summary

The ingredients are simple and can be made without using fire, but the edamame potage is full of nutrients. Please try it for efficient nutrition during the hot summer.
Edamame protein and vitamin C together will also support collagen production. Please use Lypo-C.

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