"Collagen" has the function of giving gloss and elasticity to the skin and hair and increasing the strength of joints and bones. Nowadays, "gelatin", which is made from animal protein as the main ingredient, is attracting attention as an ingredient that allows you to easily take collagen.

Gelatin is a familiar confectionery ingredient that hardens jelly and bavarois into "purupuru", but most people will say that "gelatin is not at home". However, it is easily available at supermarkets and is easier on your wallet than collagen-related supplements and drinks. This time, the recipe book "Wow!" I would like to introduce "Gelatin Sprinkle Health Recipe".


■ The supervisor, Professor Fujino, is a person who has experienced "gelatin power".

Professor Yoshitaka Fujino, an associate professor of the Faculty of Business Administration at Asahi University, who is the supervisor of this book, is one who realized the power of gelatin. He was suffering from extremely dry skin, but after he started taking gelatin, his skin problems disappeared, and people around him said that he was "rejuvenated."

Mr. Fujino said that he carried powdered gelatin with him as if he was "sprinkling it" and ate it every day. The recipe book contains variations and recipes for using sprinkles under the supervision of cooking researcher Chinami Hamauchi.

■ "Gelatin sprinkle" makes cooking delicious!

Gelatin is tasteless and odorless, but when collagen contained in gelatin is decomposed, it becomes amino acids, and in fact, it also has the effect of "making the food delicious." It seems that you can just cook it as it is or add black sesame or curry powder, but this time I will try to make a "Western-style gelatin sprinkle" that especially stimulated my appetite.

■ Make "Western-style gelatin sprinkle"

Prepare gelatin powder, dried tomatoes, salt, black pepper, and grated cheese. Prepare the amount according to the recipe and mix it to complete.


The scent of black pepper and cheese stands out, and the feeling of deliciousness fills my heart. According to Mr. Hamauchi, who supervised the recipe, by adding ingredients with a lot of umami ingredients such as dried tomatoes, dried bonito flakes, green laver, and chopped kelp to the sprinkle, it can be used as a seasoning and the taste of the dish is decided perfectly.

■ Does "gelatin sprinkle" really make the food delicious?

With reference to this book, I immediately made two dishes, "soup" and "risotto," which made use of Western-style gelatin sprinkle.


First, stir tofu, soy milk, and green peas with a blender and warm them to "potage of tofu and green peas." To season, just sprinkle with gelatin at the end. It is said that the wateriness can be suppressed by sprinkling it on watery tofu. It has a fluffy mousse-like texture and feels like an "eat" soup. Dried tomatoes are an accent to the gentle taste of soybeans.

Next is the "Simple Risotto" of rice and onions that is easy and quick to make. This is also seasoned with a sprinkle base. The starch and water of rice are trapped in gelatin, and it remains elastic even when cooled. The richness of the cheese and the sweetness of the onions matched and the spoon didn't stop, and I was honestly impressed by how well I could make risotto.


Both products used the same furikake, but the action of gelatin changed depending on the ingredients to be combined, and I enjoyed the taste of different dishes. It would be even more convenient if you prepared a variety of furikake. After that, I will expect the collagen effect.