A gelatine processed from a sea vegetable used in making kanten and
vegetable aspicsAmazake- A sweet, creamy beverage or sweetener made from
fermented sweet rice
Arame- A thin, black sea vegetable
Adzuki bean- A small, dark red bean originally from Japan but now grown
in the West
Bancha Tea –
the twigs, stems, and leaves from mature Japanese tea bushes, also known
as kukicha.Barley- A whole cereal grain; the traditional staple of the
Middle Eat and Southern
Europe.Boiled Salad- A salad whose ingredients are lightly boiled or blanched
(dipped) in hot
water before serving.Bok Choy- A leafy green and white vegetable introduce
to us from China
Bonito Flakes- Flakes shaved from dried bonito fish, used in soup stocks.
Brown Rice- Whole unpolished rice. Come in three varieties: short, medium,
Brown rice contains an ideal balance of nutrients and is the principal
staple in macrobiotic
Cooking.Burdock- A hardy wild plant that grows throughout. The United
States and abroad. The
long dark root is valued in cooking for its strengthening qualities.
Daikon - A long white
radish that is used in vegetable cooking, condiments and pickling and
A round disc that is place under a pot or pressure cooker to distribute
heat evenly and prevent burning.
- A spice, pungent golden colored root used in cooking and medicinal purposes.
Gomasio- Sesame seed salt made from dry roasting and grinding salt and
and crushing in a mortar.
Mugi or Pearl Barley -
This is not the so called “ pearled” barley, a kind of refined
barley. It is not really a barley at all. It is a pearl shaped seed of
wild grass, also known as “
Job’s tears”Hiziki- A dark brown sea vegetable that turns
black when dried.
Hokkaido Pumpkin- A round green or orange squash that is very sweet and
the fall. Native to New England, it was introduced to Japan and named
after the island
A jelled fruit dessert made from agar agar.
Kinpira- A style of cooking root vegetables first by sautéing,
then adding a little water, and
seasoning with tamari/ soy sauce at the end of cooking.Kombu- A wide,
thick, dark green sea vegetable
Kuzu- A white starch made from the root of a vine. Used as a thickener
for soups, stews,
Desserts. Also known as kudzu.
Root of the water lily. Brown skinned with a hollow, chambered off- white
Inside. Lotus root is used in many dishes and for medicinal preparation.
A small yellow grain that can be prepared whole, added to soups, salads
vegetable dishes, or baked. A staple in China and Africa.Mirin- A sweet
cooking wine made from sweet rice.
Miso- A fermented pate made from soybeans, sea salt and usually rice and
barley. Used in
soups, stews and as seasoning.Mochi- A cake made from cooked , pounded
A traditional Japanese one- dish meal, prepared and served in colourful
dishes and accompanied with a dipping sauce or broth of tamari/soy sauce
garnishes.Natto- Soybeans that have been cooked and mixed with beneficial
enzymes and fermented
for 24 hours. A sticky dish with long strands and a strong odour. Good
Long, slow style of boiling in which vegetables or other ingredients cook
primarily in their juices. Gives strong, peaceful energy.Nori- Thin sheets
of dried sea vegetable. Black or dark purple, then turn green when roasted
over a flame. Used as a garnish, to wrap rice balls, in making sushi,
or cooked with
tamari/ soy sauce as a condiment.
Salad pressed by pressing sliced vegetables and sea salt in a small pickle
press or with some weight like a heavy stone.
Pressure cooker- An airtight metal pot that cooks food quickly by steaming
temperature. Used primarily in macrobiotic cooking for whole grains and
Rice Syrup - A natural
sweetener made from malted brown rice.
Unrefined salt obtained from the ocean.
Seitan - A whole
wheat product cooked in shoyu, kombu and water. Used for stews ,
croquettes etc. Also known as wheat gluten or wheat meat.
A mushroom native to Japan but now cultivated in the United States as
. Used widely, dried or fresh, in cooking for soups and stews and in medicinal
Shoyu - naturally
made soy sauce
Soba Noodles -made
from buckwheat combined with whole wheat.
Suribachi - A serrated,
glazed clay bowl or mortar. Used with a pestle for grinding and
Genuine” or “ real tamari” is a soy sauce like seasoning
that is by-product of the
miso making process. It is stronger then regular shoyu or natural soy
A high protein soy product made from split soybeans, water and special
Used in soups, sandwiches, and many other dishes.
Condiment made from matcho miso, sesame oil, burdock, lotus root, carrot
ginger root. It cooks down to a black powder when sautéed on a
low heat for several hours.
- Soybean curd made from soybeans and nigari (crystallized from sea salt
). High in
protein and usually prepared in the form of cakes that may be sliced and
cooked in soups,
vegetable dishes, salads, sauces, dressings and other styles.
Japanese style whole wheat noodles.
Umeboshi - A salted
pickled plum usually aged for several years. Used as a seasoning, in
sauces and in macrobiotic remedies.
Also known as ume-su. The liquid that umeboshi plums are aged in.
Used for dressings, sauces and making pickles.
Wakame - A long,
thin green sea vegetable used in making miso soup, salads and vegetable