If you are new to macrobiotics then I’m sure you’ll have plenty of ’what on earth is that’ moments. Check below for a brief description (to be updated as we go) of the ingredients and where to find them.
Amazake
A thick liquid made from fermented brown rice, millet or oats, usually sold in jars. Wonderful for making drinks and desserts
Arame
A sea vegetable similar to hijiki but thinner strands. Good source of calcium, iron and minerals
Bancha tea (also called kukicha)
Made from the twigs from the japanese tea plant/bushes. Good for digestion and excellent source of calcium
Bouillon
Vegetable stock in powder form
Carob
Most commonly known as a replacement for chocolate. Comes from the carob tree native to the Meditarranean
Carobella
Chocolate style spread
Daikon (also called mooli)
A long white Asian radish. Can be found in Asian supermarkets and some supermarkets. Good to eat alongside oily foods as it helps break down fats in the body. Also useful for dissolving accumulated stagnant fat and mucous in the body
Gomashio
Made from roasted ground sesame seeds and sea salt
Hijiki
Spagetthi like black sea vegetable. Excellent source of calcium and minerals
Kombu (also known as kelp)
Thick sea vegetable. Good to use to cook with beans to make them more digestible. Good source of minerals
Kinpira
A saute and simmering cooking style which uses a small amount of oil
Kuzu
A white powdered starch made from the root of a kuzu plant. A good thickner for sauces, soups, desserts. It also has medicinal qualities and is particularly good for the large intestine.
Mirin
Cooking wine made from sweet rice. Used in dressings, sauces etc
Miso
Fermented soya beans which have been made into a paste. Usually mixed with another grain such as brown rice, barley (mugi miso), or white rice (white miso). Miso that hasn’t been mixed with another grain is called hatcho miso and is soy beans and sea salt that has been fermented over a couple of years. Good for digestion and circulation. Used very frequently in soups and seasonings
Mochi
Pounded cooked sweet rice. Comes in blocks. You can fry it or put it in the oven until it puffs out. Very good for breastfeeding mothers as it helps with the production of breast milk
Mu tea
A tea created by George Oshawa usually made from 16 different herbs including ginseng, ginger, cinnamon, liquorice. Very strengthening
Pressed salad
Salads that have been pressed with a weight which squeezes the juice out of the salad which aids digestion
Rice syrup
Syrup made from brown rice. Used as a sweetner. Much better for you than sugar as it is a complex carbohydrate so has a less dramatic effect on the body
Sea salad
A mixture of sea vegetables such as wakame, nori and dules in flake form
Shitake
Dried mushrooms from Japan or USA. Good for helping the body to discharge excess animal fats
Shoyu
A healthy version of soy/soya sauce. Made from naturally fermented soya beans, wheat, water and salt. Soy sauce you get in supermarkets and asian restaurants has most probably been processed and contains all sorts of chemical and additives. You can also get a wheat free version of this called Tamari
Tempeh
Fermented soya beans that need to be cooked before eaten. Usually comes in jars or frozen. Good source of protein
Umeboshi plums
Salty, pickled Japenese plums. Very alkalising. Good for digestion and stimulating appetite
Ume shiso sprinkle
A tangy powder made from shiso leaves and umeboshi juice.
Ume Su/Umeboshi vinegar
A vinegar made, from umeboshi plums. Salty and sour in taste. Good to use for dressings, sauces and in pressed salads
Wakame
A long, thin sea vegetable. Good source of protein, iron and magnesium
