Furoshiki​

Alors que l’origami consiste à plier du papier pour créer des formes rigolotes, le furoshiki utilise, quant à lui, un morceau de tissu. Grâce à cette technique de pliage japonaise, un emballage se transforme en une véritable œuvre. Elle permet non seulement d’emballer des cadeaux de manière originale, mais également le repas de midi, à l’aide d’un petit morceau de tissu. À l’heure actuelle, la marque italienne Vibram, leader mondial sur le marché des semelles en caoutchouc, commercialise même des chaussures inspirées du furoshiki.

Une alternative au plastique​

Le furoshiki n’a rien de nouveau : à l’origine, l’idée date de l’époque d’Edo, vers 1600. Lorsque les gens fréquentaient encore les bains publics, ils pliaient leurs vêtements d’une manière bien particulière. Littéralement, furoshiki signifie d’ailleurs « drap de bain ».
Cependant, cet art du pliage est tombé en désuétude au fil des siècles, notamment lorsque les commerçants japonais se sont mis à utiliser des sachets en plastique : il n’y avait alors plus beaucoup de place ni de temps pour l’art du pliage traditionnel.

Décoratif et écologique

Une alternative écologique s’est malgré tout imposée. C’est pourquoi il existe aujourd’hui des créations contemporaines en tissu qui doivent également plaire aux jeunes générations. Mais ce n’est pas tout, alors qu’un sachet en plastique ne supporte le poids que d’un nombre limité d’objets, le tissu est beaucoup plus solide et flexible.

Généralement, le furoshiki se présente sur le marché sous la forme d’un carré. De chouettes motifs apportent un petit plus à vos cadeaux. De plus, la tradition veut que le morceau de tissu soit réutilisé comme sous-main décoratif ou comme emballage pour un de tes cadeaux.

Au Japon, le furoshiki, comme de nombreuses autres choses, présente une valeur quasi cérémonielle. Au fil des années, les Japonnais ont développé une série d’utilisations et de motifs à la fois élégants et fonctionnels. Le furoshiki peut servir, outre d’emballage cadeau, de sac de courses, de sac à main, de panier de pique-nique, de nappe, d’objet de décoration, de foulard ou peut permettre de gagner de la place dans ta valise lorsqu’on part en voyage.

Plus rapide que du papier​

Autre avantage non négligeable, le furoshiki permet d’emballer des cadeaux bien plus rapidement qu’avec du papier d’emballage classique. D’ailleurs, il existe à cet effet plusieurs techniques d’emballage. Du basic carry wrap au long object wrap en passant par le hidden knot wrap.

Celui ou celle qui est intéressé(e) par le furoshiki peut s’y mettre très facilement et à un budget abordable : en partant à la recherche de vieux morceaux de tissu dans ses armoires ou en utilisant un vieux foulard coloré.

Envie de tenter ? Voici quelques vidéos explicatives développées spécialement pour vous !!

Vous aimez?

Vous avez pris goût à l’art du Furoshiki ? Nous avons encore d’autres vidéos pour vous.Vous y apprendrez à décorer des objets du quotidiens ou à emballer d’autres objets.  Voir les vidéos

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Are fermented foods more nutritious?

Yes, fermentation can improve the nutritional content of foods in many ways. Here we explain you how citing tempeh as an example:

Essential Building Blocks

1. Bacteria involved in fermentation produce essential building blocks (vitamins, antioxidants and minerals) that help keeping a healthy body. For instance, dietary sources of vitamin B12 are usually from animal derived foods with very few plants providing a good amount. Lupin beans per se have very little content of vitamin B12 but when fermented by Rhizopus oligosporus and Propionibacterium freudenreichii into tempeh, the content of this vitamin considerably increases making it ideal for vegetarians. 

Neutralizing Anti-Nutrients

2. The process of fermentation “neutralizes” anti-nutrients or digestion blockers. For example, phytic acid is found in many plant products and is known to reduce the digestibility of protein and the release of minerals such as magnesium, iron, calcium and zinc. In short, this acid turns plant food less nutritious. Thanks to the fermentation of soybeans, research demonstrates that Rhizopus oligosporus NRRL 2710 can decrease, in about one third, antinutritional phytic acid in tempeh. The study also show that this microbe can also improve tempeh’s nutritional value by increasing the content of available phosphate.

Diverse Community

3. Fermented foods provide bacteria that contribute to having a diverse community in our gut. A study in healthy volunteers consuming tempeh showed that the participants had an increased population of, amongst others, Akkermansia muciniphila, a bacterium that is naturally present in the intestine and has been actively researched for its benefit in metabolic syndrome.

Can fermented foods cause gas or bloating?

Yes, this could be possible. If what you eat contains live microbes, gas or bloating are part of the most reported side effects, although these are quite harmless. 

Enjoy Small Amounts

Experiencing this kind of discomfort also depends on the amount of fermented foods you are starting with. Enjoy small amounts and allow your gut to go through an adjustment period

Conclusion

Some people do not have problems, others do. When trying to find the source of bloating, it is also important to bear in mind that consuming other, non-fermented foods can also be undigestible to your body, like lactose, and  can also be a common source of bloating.  Your dietician may help you for sure with your detective work to find the cause and the solution.

Can all bacteria in fermented foods survive in the gut?

Not really again. Let’s take fermented milk as an example. Lactic acid-producing bacteria grow on the sugars and other nutrients in milk. As they multiply, the bacteria produce compounds that change the flavour, texture, and yield nutrients in a wide range of products including e.g. cheese or yogurt. 

Yogurts

Many yogurts, but not all, contain bacteria that when consumed can reach the gut alive. When this happens, these bacteria can have an impact on our health as validated by the European Food Safety Agency (EFSA). 

In a scientific opinion, EFSA’s panel on Dietetic Products, Nutrition and Allergies agreed that yogurt containing at least 108 living cells/g  starter cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus improve the digestion of lactose in people with lactose maldigestion

Do all fermented foods contain live microbes?

Not really. To produce fermented foods, ingredients must undergo a transformation process mediated by microbes, either naturally or through the addition of a starter culture. However, some products may afterwards be treated (pasteurized, baked, or filtered) in a way that ultimately kills/removes any live microbes before we consume them.

Heat Treatment

For example, sourdough.  When the dough is used to make bread it will be baked and this exposure to heat will kill the microbes. As well, some fermented vegetables are packaged in jars and may be heat treated as a means of extending its shelf life, or simply to stop the fermentation. Finally, when you prepare e.g. sauerkraut in your kitchen, you probably will be heating it, so you will also kill or inactivate the bacteria.

Conclusion

It may not always be the case for some fermented products to be treated. For those, a very high number of live bacteria will be present at the end of the fermentation.

MUST YOU HAVE A STARTER CULTURE TO MAKE YOUR OWN FERMENTED FOOD?

Yes and no. First of all, let’s recap about what a starter culture is. This is a preparation containing  a high concentration of desired microorganisms that will start and assist a fermentation by making specific chemical, smell and taste changes. Thus, the process becomes efficient, controllable, predictable and… safe!

Happy accidents

Fermented foods were born as “happy accidents” when in the early times suddenly “spoiled” food turned long-lasting and pleasant-tasting. Such accidents were possible thanks to spontaneous or natural fermentation, an event in which you only rely on the microbes present in the environment or the food to colonize the raw materials. If you opt to go for this kind of fermentation, be aware of the risk of contamination. You should take extra care about many aspects such as: acidity, oxygen, temperature, moulds, etc. By not having a proper control over the fermentation, it is possible that you may have an outgrowth of non-friendly microbes in your food. These can produce offflavours or even toxic compounds that can put your health in danger.

Conclusion

Using a starter is not a must but as you can see, it definitely gives you many advantages. This includes a fast acid formation that makes the development of non-desired bacteria much more difficult. What is also important is that, in principle, the quality of commercial starters is checked and you can get information if the microbes present can produce potential compounds that could lead to unpleasant effects including headache, diarrhea, etc.