Macrobiotic cooking is unique. Natural and simple ingredients are
best for producing delicious meals which are nutritious, tasty and
attractive. The cook has the ability to change the quality of the
food. Stronger cooking, the use of greater pressure, salt, heat and
time, all make the energy of the food more concentrated. Lighter cooking,
the use of less pressure, salt, heat and time produce lighter energy.
A good cook manages these energies according to the needs of those
he or she cooks for and thereby creates health by varying the cooking
Variety is a key to macrobiotic cooking. Incorporating the following
cooking techniques in your day-to-day macrobiotic cooking may create
a healthy variety:
1. The selection of foods within
the following categories: grains, soups, vegetables, beans, sea vegetables,
condiments, pickles and beverages.
2. Many methods
of cooking: boiling, steaming, sautéing, frying, pressure cooking,
3. Various styles of cutting vegetables.
4. The amount of water used.
5. The amount
of seasoning and condiments used.
6. The kind of seasoning
and condiments used.
7. The length of cooking time.
8. The use of a higher or lower flame when cooking food,
9. The combination of foods and dishes.
The seasonal cooking adjustments.
in cooking for the type of daily activity.
in cooking for age and sex.
The way of eating is as important as the food itself. Therefore, please
try to keep meals peaceful and relaxed. Try to eat regularly two or
three times a day.
PLEASE CHEW WELL.
Each dish has particular flavors and purposes, so it is better not
to mix them and stir them all together on your plate.
In order to gain experience and knowledge about macrobiotic cooking,
we recommend that you attend classes, read cookbooks and learn from
experienced macrobiotic people. This can greatly benefit you in being
able to understand the following list of recipes as well as the concept
of a balanced meal and way of life.
There are many good macrobiotic cookbooks available. A list of recommended
macrobiotic cookbooks is provided in the REFERENCE section at the
end of this booklet. Please keep in mind that you may need to modify
or adapt certain recipes according to your personal condition. Some
recipes, for instance, might call for the use of oil, flour, sweeteners,
fruit and other ingredients that may not be suitable or recommended
for your immediate health condition.