Ingredients used in macrobiotic cooking
In macrobiotic cooking, understanding how to select, combine, and prepare the appropriate ingredients is as important as the ingredients themselves!
Here are just a few of the ingredients used in macrobiotic cooking, as well as some of their traditional uses.
Aduki beans are small oval-shaped red or brown beans eaten traditionally in the Far East. Like other beans, they help reduce cholesterol and regulate blood pressure.
Agar agar are white flakes derived from sea vegetables which are used to make gelatine. They can be helpful for constipation.
Amasake is a sweet, creamy substance made from grain (millet, rice, oats). It is a fermented food that contains healthful digestive enzymes and natural, complex sugars. It is low in fat and high in fibre, as well as the B vitamins niacin and thiamine.
Arame is a seaweed that is (like other seaweeds) virtually fat-free, low in calories, and rich in essential minerals, vitamins and protein. Like other seaweeds, arame contains a substance called alginic acid which binds with heavy metals in the intestines, expelling them from the body.
Broccoli is a cruciferous vegetable that protects against heart disease and cancer. In traditional Oriental medicine, it is said to be particularly good for the lungs and large intestine.
Brown rice is unpolished rice that contains an ideal balance of nutrients and is a staple food in macrobiotic cooking.
Burdock is a long, brown wild root vegetable that is mineral-rich, cleansing the blood and strengthening the intestines.
Daikon is a long white radish that is sharp when raw and sweet when cooked. One of its many uses is to help dissolve excess fat and mucus in the body.
Gomashio is a tasty condiment made from toasted sesame seeds and sea salt.
Kukicha twig tea is made from the twigs of the tea bush. It is both calming and alkalinizing.
Kuzu is a white root starch used to make sauces, stews, and puddings. It is very alkalinizing and can help control diarrhia.
Miso is a paste made from soybeans, grain and sea salt. The best quality ones contain beneficial micro-enzymes (for intestinal health) and have been fermented for at least a year. High-quality miso contains proteins, vitamins, enzymes, and minerals. It is considered an excellent blood cleanser (a substance in miso called ‘zybicolin’ binds to toxic substances like nicotine, eliminating them from the body).
Sea salt comes from the ocean and, unlike refined table salt, unrefined sea salt is rich in trace minerals and contains no chemicals, sugar, or added iodine.
Shiitake is a type of mushroom native to Japan that is used both in its dried and fresh form. Among its uses is to dissolve animal fat in the body.
Umeboshi plums are small pickles with a strong sour-salty taste that help to neutralize acidity in the body, stimulate digestion, reduce nausea, and promote the elimination of toxins from the body.
Listed here are only a few of the many ingredients used in macrobiotic cooking.