A rich, hearty condiment of minced carrots, burdock root (cocklebur), and lotus root slowly cooked with unrefined sesame oil and hacho miso. Sprinkle on cooked grain, noodles, potatoes, vegetables, and salad. Potently energizing and flavorful. Fat free and low sodium.
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Eden Tekka (miso condiment) is a nutritious table condiment specially formulated by George Ohsawa (1893-1966), the founder of modern macrobiotics. Mr. Ohsawa taught that modern refined foods, along with high consumption of animal protein and fat, are the major causes of modern degenerative diseases and that whole natural foods with their intrinsic healing properties can restore our health. Tekka was developed to help counteract the effects of refined sugar, refined grains, and other nutritionally deficient modern highly processed and refined foods.
According to the macrobiotic principles taught by George Ohsawa, tekka is a strongly contracting or 'yang' condiment, as is salt, yet offers qualities far beyond salt alone. The Japanese have a long history of using condiments to enhance and balance their grain and vegetable based diet. These condiments not only add flavor to foods but also provide minerals, vitamins, and other essential nutrients. They are often used like herbs to treat a variety of conditions. Unlike in the West, Japanese do not have a tradition of sprinkling raw salt on their food. Instead they prepare condiments in which the salt is either cooked with other ingredients or roasted and ground prior to use. Tekka is prepared in this tradition with its mild saltiness coming solely from hatcho miso.
Eden Tekka is made in the traditional manner, a time consuming and laborious process. After aging hacho miso for three years it is ground into a smooth paste. Equal proportions of burdock root (cocklebur or Arctium lappa, Articum majus), lotus root (Nelumbo nucifera), and carrot are finely minced. The burdock is sautéed with unrefined sesame oil in cast iron cauldrons for several minutes. The carrot and lotus root are then added and sautéed several minutes. The hacho miso is added and evenly mixed with the vegetables and ground sesame seeds. Lastly, the mixture is sautéed over low heat for five to seven hours. During this long slow cooking process the liquid in the vegetables and miso evaporates completely, resulting in a dry, deep black, strengthening and energizing condiment. Tekka literally means 'iron fire'.
Eden Tekka is strongly concentrated. A moderate amount, about one-quarter to one-half teaspoon, can be used occasionally to add delicious flavor and nutrients to food. Simply sprinkle a small amount of tekka over brown rice and other cooked whole grain, noodles, vegetables or salad. Try with Brown Rice and Chickpeas in the recipe section of this site.
