*Iwai-ni is a festive Japanese simmering style for special occasions, such as New Year’s. The selected ingredients and their shapes carry symbolic meaning. Following the miraculous vegan una-ju, we are delighted to share a new original recipe by Mami-okusama that uses seasonal taro. Mami-okusama shared with us a recipe called steamed taro iwai-ni, which she made using ingredients that she received as offerings from members. The wonderfully appetizing appearance of the taro and the accent of the yuzu peel create a splendid harmony, and we can see the refined elegance even through the photo! Shared below is Masaaki-sama’s comment on this dish: “Perhaps because it was steamed first, the stickiness of the taro is still there, and when you bite into it, the inside has a texture different from regular simmered taro—it’s neither fluffy nor mushy, but has a pleasant chewiness that retains the characteristic stickiness of taro while also being pleasantly soft. I think this is an exquisite recipe. Also, the earthy taste of taro in a good way, and how it matches with the yuzu peel that beautifully contrasts with its smooth stickiness, makes me feel this dish is a miraculous harmony. This Japanese vegan recipe must absolutely be passed down to future generations. This time, we were able to make this dish with offerings from members. We are truly grateful. I am thankful to Mami for cooking so deliciously the precious crops that the members grew, honoring their sincerity.” Mami-okusama also shared the following along with the recipe: “I hope you can enjoy the texture and flavor that is different from regular simmered taro. By steaming the taro with the skin on, not only does it prevent the taro from falling apart, but it also preserves the important smooth stickiness that is in the thin skin. This stickiness is the true “treat” that regulates gut health, gently protects the stomach and intestines, and even helps reduce swelling. It also looks beautiful for celebratory occasions, making it perfect for Christmas and New Year’s.” So, steaming the taro with the skin on is the secret to this recipe! And to think that this stickiness is what helps keep the gut healthy and even helps reduce swelling. Our reverence deepens once again for Masaaki-sama and Mami-okusama, who receive the heartfelt offerings of us members and elevate them into unparalleled vegan cuisine. The steamed taro iwai-ni that Masaaki-sama calls a “miraculous harmony”—we simply cannot wait to make it! Let us also savor the exquisite harmony of the stickiness of the taro and the yuzu peel that Masaaki-sama praised so highly, and let it warm both our heart and body. [Ingredients]・8-10 taro・300 ml of kombu broth・2 tablespoons of mirin・1 tablespoon of sake・1.5 tablespoons of soy sauce・salt to taste・yuzu peel to taste (optional) [Instructions]① Preparation・Rub a pinch of salt between both hands and massage the salt into the taro with the skin on, then let sit for about 10 minutes.② Steam (preferably in a clay pot with a steamer rack)・Steam the taro with the skin on for about 12 minutes until they are about 80% cooked (just before a bamboo skewer can pierce through completely).*The key to preventing them from falling apart is to not overcook them.・Peel the taro while they are still hot. (They peel off smoothly which is so satisfying! The peels are also delicious when deep-fried or simmered down in sweetened soy sauce to make a tsukudani.)③ Make the broth・Pour kombu broth into a clay pot and bring to a boil, then add sake and let the alcohol evaporate.・Continue by adding mirin and let it boil to cook off the alcohol, then finally add soy sauce to adjust the flavor.④ Simmer・Gently add the steamed taro, place a drop lid on top, and simmer over low heat for 10-12 minutes.・If you gently tilt the clay pot occasionally, the taro will develop an even glaze and sheen.・When the broth is reduced to just a small amount at the bottom of the clay pot, add a pinch of salt, gently mix everything together, and turn off the heat.※Be careful not to let the taro stick to the bottom of the clay pot.⑤ Cool・Let the taro cool in the clay pot (it soaks up the flavor most while cooling).・To finish, top with thinly sliced yuzu peel if desired to enjoy the fragrance that spreads gently. A winter treat that will bring harmony to your heart and bodyPlease feel free to like, save and share this post! ---About Mami-okusama (Mami Okada)She was born in Aichi Prefecture and grew up in a farming household. She is also known as “Japan’s vegan beauty.” During her studies at University of Tsukuba, she became actively involved in volunteer activities such as refugee support. She was also repeatedly asked to participate in the “Miss Tsukuba” contest and was approached by many modeling agencies, but she declined all of these offers as she wanted to focus on refugee support activities. In recognition of her efforts in refugee support, she received the “University of Tsukuba President’s Award” in 2012. She holds a license to teach English to intermediate and high school students. After graduating from university, she began working for World Church of Messiah in 2013. In 2014, she married Masaaki Okada (Masaaki-sama), the great-grandson of the founder of World Church of Messiah, Mokichi Okada (Meishu-sama 1882-1955), and the representative and successor of Kyoshu-sama. Currently, while raising three children, she is single-mindedly walking the path of God, including working more energetically unlike anyone else on the Sacred Word of the founder, “In the world of Miroku, humanity will follow a vegan diet,” which was resurrected in our day by Masaaki-sama. She currently resides in Atami City.