Expert Session: Medicinal Cuisine to Reset Summer Fatigue: Nourishing the Liver and Kidneys Through Food Therapy

Understanding Summer Fatigue from the Perspective of Traditional East Asian Medicine

In Traditional East Asian Medicine, summer fatigue is mainly caused by two factors.

The first is sweating. Traditional East Asian Medicine believes that when we sweat, we lose not only body fluids but also Qi (vital energy). Qi is the driving force behind all bodily functions. When Qi becomes depleted, the body lacks strength, and even light activity can easily cause fatigue.

The second is the burden placed on the Heart (Xin), one of the body's functional organ systems in Traditional East Asian Medicine. The Heart is responsible for circulating blood throughout the body. Summer heat accelerates the Heart's activity, causing it to become overworked and exhausted. Since the Heart is regarded as the central organ among the Five Organs, when its rhythm is disturbed, the functions of the other organs are also disrupted, allowing fatigue to spread throughout the body.

The Heart is also responsible for mental and emotional stability. When its function is disturbed, it may become difficult to fall asleep, sleep may become shallow, or you may wake frequently during the night. As sleep quality declines, fatigue cannot be fully recovered and gradually accumulates. This is why many people feel more exhausted during the lingering heat of late summer than they do in early summer.

Note 1: In Traditional East Asian Medicine, the body's vital functions are grouped into five functional organ systems: Liver, Heart, Spleen, Lung, and Kidney. These are called the Five Zang Organs and represent functional systems rather than the anatomical organs themselves.

The Roles of the Liver and Kidneys in Traditional East Asian Medicine

In addition to caring for the Heart, it is also important to nourish the Liver and Kidneys.

The Liver stores blood and distributes it throughout the body according to its needs. In Traditional East Asian Medicine, "blood" refers not simply to circulating blood but to a nutrient-rich substance that nourishes the entire body. When the Liver stores sufficient blood, nutrients are delivered throughout the body, supporting overall health. Hair and skin also remain glossy and healthy.

Because blood also influences menstruation and breast milk production, Traditional East Asian Medicine considers it especially important for women to nourish the Liver throughout the year.

The Kidneys store Essence (Jing), the fundamental substance that supports life. Essence consists of two types:

• Prenatal Essence, inherited from one's parents.
• Postnatal Essence, replenished through food and breathing.

These two forms of Essence support one another and provide the foundation for life.

When Kidney function weakens, it can significantly affect growth, development, aging, and the entire cycle of life. In Traditional East Asian Medicine, the Kidneys are regarded as the source of vitality and are essential for maintaining youthfulness.

Traditional East Asian Medicine teaches that the Five Organs do not function independently but interact with one another. The Heart is nourished by the blood stored in the Liver, while the Liver is supported by the Essence stored in the Kidneys. The Kidneys also act like a supervisor, helping to restrain excessive heat and overactivity in the Heart.

For this reason, caring for the Liver and Kidneys together with the Heart is considered the key to recovering from summer fatigue.

Foods That Nourish the Liver and Kidneys

Here are some representative medicinal foods used in Traditional East Asian Medicine.

Foods that nourish the Liver

• Shiitake mushrooms
• Scallops
• Liver
• Shrimp
• Dried scallop adductor muscle
• Mackerel

For even greater benefits, pair these foods with bok choy, tomatoes, or Japanese pickled plums (umeboshi).

Foods that nourish the Kidneys

• Black rice
• Black soybeans
• Walnuts
• Pine nuts
• Bonito (skipjack tuna)
• Shrimp
• Dried scallop adductor muscle
• Sea cucumber

Many black-colored foods are believed to support Kidney function.

In this recipe, shrimp and dried scallops are used because they nourish both the Liver and Kidneys. Lotus seeds are also included to calm both the Heart and Kidneys, promote better sleep, and gently support the body and mind after the fatigue of summer.

Daily Health Practices

Qi, blood, and body fluids are produced from the food and drinks we consume. Since the digestive system works less efficiently when it becomes cold, avoid consuming excessive amounts of cold food and beverages.

After sweating, replenish not only fluids but also Qi by eating foods such as rice, beans, and potatoes. Even a small snack like roasted beans or rice crackers can help.

During summer, Traditional East Asian Medicine recommends going to bed a little later and getting up a little earlier because the days are longer. Living in harmony with the rhythms of nature is considered an important part of daily health maintenance.

Japanese Medicinal Cuisine for Nourishing the Liver and Kidneys

Shrimp and Lotus Seed Shinjo Simmered in Scallop Broth

Ingredients (Makes 8 Shinjo)

Shinjo

• 100 g shrimp
• 100 g ground chicken
• 20 g lotus seeds
• 8 shiitake mushrooms
• 1/2 tsp salt
• 2–3 tsp soy sauce
• All-purpose flour, as needed

Simmered vegetables

• 4 okra pods
• 1/2 carrot

Scallop broth

(Ideally soak overnight. If short on time, soak for at least 3 hours.)

• 20 g dried scallops

• 200 ml lukewarm water

Instructions

First, soak the dried scallops in lukewarm water until rehydrated.

1. Boil the lotus seeds until soft, then mash them. Coarsely chop the shrimp. Shred the rehydrated scallops.
2. Place the lotus seeds, shrimp, shredded scallops, ground chicken, and salt into a bowl. Knead gently while incorporating air to create a light, fluffy mixture. Remove the stems from the shiitake mushrooms, lightly dust the caps with flour, and fill each cap with the shrimp mixture.
3. Pour the scallop soaking liquid into a saucepan and add the soy sauce. Heat gently over low heat. Once warm, add the stuffed mushrooms and simmer slowly, skimming off any foam as they cook.
4. Trim the okra and slice the carrot into thin rectangles. Add them to the pot and continue simmering until everything is cooked through. For a clearer, more elegant presentation, strain the broth once before serving.

Tips

• Chop the shrimp coarsely to preserve its springy texture.
• Kneading the mixture while incorporating air will make the shinjo light and fluffy.
• Simmer over low heat. High heat will cause the meat to contract and become firm.