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Dessert Suggestions


Supplemental Foods - Fish

Due to issues surrounding mercury and other toxins which are commonly found in the world’s fish and seafood supply at this point, you need to ensure that you purchase good quality fish. Do not make the mistake of purchasing whatever your natural foods store has to offer without first asking some direct questions. Talk with the person who purchases the fish and find out about the quality of their fish. Also, make sure you purchase wild, not farm-raised fish.

*May be used occasionally when your health is good.

** Better used on rare occasions, even when your health is good, since they are high in cholesterol.


When eating fish, serve with a side dish of grated daikon mixed with a few drops of shoyu/soy sauce. You may also serve with a couple of slices of lemon for seasoning. Grated ginger may be used as a garnish.

When serving fish, please balance the meal with vegetables, especially, leafy green vegetables.


Recommended in case of fatigue and weakness.

1. Buy a fresh carp.

2. Ask the fish seller to carefully remove the gallbladder and yellow bitter bone (thyroid) and leave the rest of the fish intact - with all scales, bones, head and fins.

3. At home, chop the entire fish into two to three inch slices. Remove the eyes if you wish.

4. Chop an amount of burdock equal to the weight of the fish into thinly shaved slices or matchsticks.

5. Sauté the burdock in oil (or water if needed) for a few minutes. Place the fish on top of the burdock in a pressure cooker.

6. Tie about one cup of used bancha twigs in a cheesecloth. Place them in the pressure cooker on top or nestled inside the fish. The tea twigs will help soften the bones while cooking.

7. Add enough liquid to cover the fish and burdock, approximately one-third bancha tea and two-thirds spring water. Pressure cook for 2 to 2-1/2 hours.

8. Bring the pressure down, remove the lid and cook on a low flame. Add miso to taste (as you would for regular miso soup), and a small amount of grated ginger juice.

9. Simmer for 5 minutes. Garnish with chopped scallions and serve hot.

- If fresh carp is not available, trout may be substituted (cook for 1 to 1-1/4 hour).
- Carrots may be used instead of burdock.

- You may eat one bowl for three days in a row, refrigerating leftovers in between.
- It is better to include used bancha twigs since fresh twigs lend a bitter taste to the dish.


1 fillet of sole (4 ounces)
1-1/2 c water
2" kombu
1/3 c carrots, daikon chinese cabbage, celery - finely chopped

1. Cook everything (except fish) 20 minutes. Remove kombu, add fish and do not stir. Cook 5 minutes. Season with 1 teaspoon of shoyu/soy sauce. Garnish with 1 teaspoon each of scallions and parsley.

2. In a separate dish prepare a condiment which consists of 1 teaspoon grated daikon with 4 drops shoyu/soy sauce and 4 drops of fresh squeezed ginger juice.