Quick Ashitaba Recipe: How to Make Ashitaba Snacks and Desserts

French Toast. Hot coffee. Pasta and pizza, nothing fancy. Maybe some sweets, a counter and a wait staff who calls you "dear customer." Really, you don't need too much when it comes to treating yourself to a nice snack. Here we will share another bunch of ashitaba snack recipes you can follow right at your own kitchen: Ashitaba Donuts and Ashitaba Bavarian Cream.

Ashitaba Donuts


Set A
500g flour
2 tablespoons ashitaba powder
1 tablespoon baking powder

Set B
Three eggs
150cc Milk
200g Sugar
A pinch of salt


1. Mix all the ingredients in Set A altogether.
2. Mix all the ingredients in Set B altogether.
3. Fry to medium heat until the core is dropped with a spoon.

Ashitaba Bavarian Cream


150cc Milk
1 egg yolk
30g Sugar
5g powdered gelatin
100cc fresh cream
2 teaspoons of Ashitaba powder 
a drop of vanilla extract
Fresh cream (for garnish)


1. Melt the 5g powdered gelatin in hot water.
2. Mix the powdered ashitaba leaves with the warm milk.
3. Stir in egg yolks and sugar in 3 balls.
4. Occasionally stir the mixture and immerse them in ice water until thickened.
5. Mix in the fresh cream and decorate the whipped cream on top.


Sad but true, ashitaba plants (tomorrow leaves) are hard to find in the Philippines and in most countries in the world. THEY ARE RARE AS GEM! But here's some good news. Finally, we have an answer to where to buy ashitaba in the Philippines.

You can have the powerful nutrients and minerals of ashitaba plants when you take ashitaba capsules.


Why Compromise?

Insist on the very best for yourself and your family!

Herbal medicine has been used since the earliest of times by our ancestors. Plants are utilized for their ability to heal and improve health maintenance. Ashitaba is just one of the super food that is simple, safe and effective.

Containing chalcones (through its yellow sap), ashitaba is abundant in anti-oxidant properties. Ashitaba is beneficial to fight against free radicals which damage molecules that promote aging, destroy tissues and promote disease in the body. Also because this Japanese herb has a rich content of chlorophyll and B12, it is recognized as a favorable herb for fighting disease and encouraging overall health. 

The Properties and Therapeutic Uses of Ashitaba By Dr. Kevin Lance:

"Ashitaba harmonizes the Spleen and Stomach. It helps to balance the Earth element. There is a patient in Texas that has Insulin-Dependent Diabetes that is currently taking the herb. He says that he now has to use less Insulin because his blood sugar no longer spikes with attacks of Hyperglycemia. Another Diabetes patient in Japan took Ashitaba for six months and his blood sugar level dropped from 400 mg./dL to 150 mg./dL. Dr. Baba at Osaka University School of Pharmacy has published a paper showing the decrease of the rate of acid production in the stomach with Ashitaba. In her paper he also showed a decrease in the severity of stress related to stomach ulcers. The extract of Angelica Keiskei Koidzumi also exhibited an anti-bacterial action." 

Ashitaba  has anti-viral, anti-inflammatory, anti-oxidant and anti-allergy properties. It works as a solider to battle against constipation, diabetes, liver ailments, kidney ailments, cancers, and it also works as a great skin care elixir.

Note: If you are suffering from any grave level of disease, it's still best to be granted with your doctor's OK before considering to take any health supplement and herbal products as they might interact with other medications you take.
Check out my latest ashitaba products here.

Know the difference between ashitaba and gynura procumbens (fake ashitaba): http://www.ashitabaplant.com/2012/12/Difference-Between-Japan-Ashitaba-and-Gynura-Procumbens.html

Ashitaba Might Just Prevent You From Shrinking in Height – Find Out How

I often hear and notice people say all the time that old people shrink in height as they age. I worry this might happen to me, too. Oh, I stand only 5”2’, shorter than the average Chinese or Filipino women. So my mom always kids me that we don’t have to worry because I have an imaginary and invisible height at the top of my head—and that includes the knowledge stuck inside my brain. *laughs*

Kidding aside, let’s find out how ashitaba does prevent this shrinking in height.

I bet you’re already familiar with osteoporosis. If not, then let’s take Wikipedia’s definition for a minute. And I quote:

Osteoporosis is a disease of bones that leads to an increased risk of fracture. In osteoporosis, the bone mineral density (BMD) is reduced, bone microarchitecture deteriorates, and the amount and variety of proteins in bone are altered.

Osteoporosis does not happen overnight! It’s not dramatic like some cartoons might portray. The process goes for years and you will only see the results (shrink in adult height) after several years. Studies say that this cannot be reversed and height cannot be taken back to normal. On the other hand, humans will not be put back to the size of a baby and fit into the mother’s womb.

And how does ashitaba gets into the picture?

Ashitaba Nurtures the Bones

Ashitaba nourishes the blood, detoxifies the liver and kidneys, strengthens the cartilage, the bones and the tendons and ligaments together with fibrous tissues uniting muscles to bones or bones to bones.

The culprit here is the natural gravity on earth which pushes our height back to the ground. The tendency is for our vertebrae or the back bones to be pushed together and clumped until they get compressed. The end effect?

You guessed it right!

The person becomes shorter in height, and this has nothing to do even with osteoporosis (although that is another reason).

When a person is inflicted with osteoporosis, there is not enough new bone materials replaced and/or made. Thus there is bone loss over time. Bones tend to be smaller and weaker. Major emergency is called when the person slips in a wet bathroom floor or any ground susceptible to injuries and small breaks called compression fractures.

Ways to Fight the “Shrinking Man Syndrome”

I am not sure if this is what’s the “phenomenon” officially is titled, but for the purposes of referring to it in this article, let us name shrinking in height the “Shrinking Man Syndrome.” To fight against irrevocable hunching over or unavoidable stooping down when you grow old, here are following tips you can follow:

1. Eat food high in calcium, such as ashitaba.

Ashitaba consists of higher amounts of calcium when compared to other plant species. Ashitaba contains 65mg of calcium per 100g, with a higher calcium concentration than kidney beans (60mg calcium/100g) and spinach (55mg calcium/100g).

Other recommended food to get calcium are milk, tofu, cheese and yogurt or and drinks that are fortified with calcium like some kinds of orange juice.

2. Eat food high in fiber, such as ashitaba.

Ashitaba has a high content of dietary fiber, which may be beneficial in improving gastrointestinal condition through increased excretion of feces. This will help you stay strong and build stronger bones.

3. Have enough rest.

Sleeping for optimal hours (i.e. eight hours) nightly is good. Being less stressed prevents the liquid in the vertebra to be less compressed, making your body recover fully. Hence to prevent gravity from stealing from your frame, take all the rest you can have and stand tall always.

Wrap Up

Did you know that the average guy shrinks about 1.3 inches in his lifetime? Researches state that this is caused by normal aging processes. However, now that you know how to fight against the “Shrinking Man Syndrome,” go for the best practices to help lessen the blow. Eat the right food and arm yourself with a cup of ashitaba tea (or supplements) three to four times a week, as fiber and calcium are two essential nutrients for optimal bone health. Make sure also that your body has enough rest to avoid slipping in height as you get old.

Quick Ashitaba Recipe: Ashitaba (Three Types of Rice for Meals)

There are two types of people in this world: those who like coffee and those who like tea. Coffee people look down on tea people for being too reserved. Tea people look down on coffee people for talking way too much (that and latte art.)

Similarly, there are another set of two types of people: those who are into bread and pasta and those who prefer rice. I'm definitely the latter! Well now, there are recipes you can follow to cook rice meals with ashitaba.

In this page, you will learn about how to make Ashitaba (Three Types of Rice for Meals): Spicy Ashitaba Fried Rice, Sea Bream Rice Filled with Ashitaba and Sushi Ashitaba. Just typing the words now make me feel hungry! Awww. So let's start.

Spicy Ashitaba Fried Rice


Ashitaba (tomorrow leaves) 150g
1 small piece garlic (grated)
4 tablespoons soy sauce
2 packs of dried bonito
1 tablespoon vegetable oil
Salt and pepper
Red pepper (optional)
Cooked Rice


1. Finely chop the raw ashitaba leaves.
2. Heat the oil and put the grated garlic while also sauteeing the tomorrow leaves.
3. Next, put salt and pepper and if you want, red pepper as well.
4. Add in the cooked rice and prepare to taste with soy sauce.

Tired of eating rice the typical way? Try creating rice balls! You would only need to have step 5 which is to form the Spicy Ashitaba Fried Rice into bite-sized proportions for convenient eats.

Sea Bream Rice Filled with Ashitaba



500g sea bream
990cc seasoning broth
20cc sake
45cc mirin
90cc light soy sauce
300g cooked tomorrow leaf stalks
Peel of citrus fruits (can be orange or lemon)
Cooked rice


1. Pull the two scales of bream, and wash them well with water gralloch. This to take to get rid of the smell of the sea bream.
2. Mix the seasoning broth, sake, mirin and light soy sauce altogether in a bowl.
3. Put in the rice to the pot and squeeze the peel of the citrus fruit.
4. Wait for 10 to 15 minutes until it's steamed.
5. Remove the bones of sea bream and mix it well.

Sushi Ashitaba

90cc vinegar
100g sugar
1 tablespoon vegetable oil
1 tablespoon salt
20g white sesame
Shirasu 70g
50g carrots
Cooked Japanese rice

1. Add vinegar to the cooked Japanese rice and leave it to cool.
2. Drop in two leaves of ashitaba, put a little salt and plenty of hot boiling water.
3. Boil the carrots and put in a little sugar and salt.
4. Roast the white sesame in a frying pan.
5. Roll the rice and slice the sushi into manageable bits.

Where to buy ashitaba plants (tomorrow leaves)?

Ashitaba leaves and plants are hard to find in the Philippines and in most parts in Asia. Remember that gynura precumbens are not the same as the real ashitaba plant.

So if you want, you can plant and harvest ashitaba starting from the ashitaba seeds you can purchase from Horizon Herbs. Each pack of organic seeds (packet of 20) costs $9.90 with the least shipping fee at $13.90.

Is it good value for money? Yes, if you would build an agricultural farm full of ashitaba and sell it to big purchasers throughout the world.

P.S. Don't forget to acknowledge me. Hehe. :P

Quick Ashitaba Recipe: How to Make Fish Cake and Spring Rolls with Ashitaba Fillings

Kids do not generally love eating vegetables and I won't blame you if you find it hard to encourage them to do so. As well, they are not fond of eating fish and seafood but mostly like fried chicken, fast food and junk food. But I guess they won't mind if fish and vegetables come in the form of cakes. All it takes to do fish cake and/or spring rolls with ashitaba fillings are simple ingredients and simple steps. Here they are:

Fish Cake with Ashitaba Fillings


Minced fish
Ashitaba (Tomorrow Leaves)
Ginger (juice)
Frying oil


1. Shred two carrots and chop the ashitaba leaves.
2. Add salt, sugar and ginger juice and mix together with the raw egg.
3. With ingredients in steps 1-2, use your hands to form patties with the minced fish.
4. Fry the patties in medium heat.

Spring Rolls with Ashitaba Fillings


Spring roll skin
Ashitaba (Tomorrow Leaves)
A can of tuna or red salmon
Frying oil


1. Cut each tomorrow leaf to a length of 1-2cm and boil the leaves.
2. Transfer the tuna or red salmon from the can to the frying pan and mix the boiled ashitaba leaves.
3. When done, turn off the stove and make sure that the leaves and the fish are well mixed. Set aside in a bowl or plate.
4. Wrap the ashitaba and fish filling in the spring roll skin and fry in oil at medium temperature.

Wrap Up

You don't necessarily need to follow these recipes to the letter. These cakes and spring rolls are best eaten fresh out of the oil while they're still hot and juicy. You can serve them either with or without rice. To make the presentation more vibrant, accompany it with sweet chili sauce, chopped cucumber, fresh coriander and a squeeze of lime juice. Another option is to enjoy it with garlic mayonnaise, cheese or whatever condiment you desire. Delicious!