Kasha with Shiitake Mushrooms

Kasha Meets Shiitake
Buckwheat Fights Cancer,Regulates Cholesterol\


Kasha or Buckwheat Grits

Kasha is Eastern European and Shiitake is, well, Pan-Asian.  The two do not usually move in the same circle.  In this simple combination they work well together.

As a grain, Kasha has never quite made it in  the mainstream North American marketplace. If you can find it at all in most places it is often shelved in the Jewish section of supermarkets.

In fact, Kasha is Buckwheat Grits and as such has important  Asian affiliations. Buckwheat Flour is the main ingredient of Soba Noodles, a specialty of Nagano Prefecture in Japan.  In fact, the Soba flower is the prefectural flower of Nagano Prefecture.

What will Buckwheat do for you nutritionally? Although Buckwheat is currently not very popular in the United States, it remains very popular in Japanese cuisine.  Professor Michael Eskin, of the University of Manitoba, says its popularity may be related to the country’s low cancer rates.

Buckwheat is rich in a number of flavenoids, especially quercetin and rutin, which have been found useful in a variety of studies in blocking the spread of cancer.

The rutin in Buckwheat also helps maintain the LDL and HDL levels.  This cold explain why the Yi minority people of China, who consume a high buckwheat diet, have low levels of LDL cholesterol nd high levels of the good high-density  lipoprotein HDL cholesterol.

Buckwheat is the best-known grain source of high quality protein.  Buckwheat protein helps regulate cholesterol. This dish could be served at any time of day, and would definitely be good at breakfast.  If you make it with a Vegetarian Stock, this would also be a pure Vegetarian dish.


Kasha with Shiitake Mushrooms



Using olive oil to cook Asian foods

Olive Oil

1 cup Kasha
2 cups Stock, preferably low ft, low salt Chicken Stock
½ teaspoon Salt or to taste
1 tablespoon Olive Oil
½ pound fresh Shiitke Mushrooms, sliced
¼ teaspoon ground Black Pepper or to taste


Put the Kasha in a heavy skillet to toast.  Het on medium to toast, one to two minutes.  Remove to a bowl.

Put the Stock in a saucepan or skillet and bring to the boil.  Return the Kasha to the pan.  Sadd Salt.  lower the fire.

Cover and cook 12 to 145 minutes until the Kasha is ender and Water almost absorbed.

Heat the Olive Oil in a skillet and stry-fry the Shiitake Mushrooms for about five minutes.  Put them into the pan with the cooked Kasha and stir to combine well.



2 thoughts on “Kasha with Shiitake Mushrooms

  1. Pingback: Japanese Cuisine, a healthy and delicious food lifestyle | Pacific Rim Gourmet

  2. Pingback: Can This Noodle Cure Cancer? Soba | Pacific Rim Gourmet

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