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Pressure Cooking: Easy, Quick and Healthy!

I am often asked "What kind of cooking utensil would you recommend?" by people interested in the health and beauty benefits of macrobiotics or Japanese cuisine.
My first recommendation is always a pressure cooker.
Pressure cookers are not only convenient, but foods do not lose their nutritional value as much as in some other cooking methods. Once you have tried a pressure cooker, you won't be able to go back.

Many people have an image of using a pressure cooker as difficult or complex, but even typically slow cooked foods can be done quickly. A pressure cooker can be a real time saver. When I teach a pressure cooking class, I usually include up to 4 dishes in the space of 1 hour and 30 minutes.

One of the great advantages aside from convenience is that your food loses almost none of its nutritional value.
You might not believe this, but its true.
Pressure cooking will seal the nutrients into the food, and ensure that you get the full benefit of what you eat.

Pressure cooker

My personal favorite is cooking whole grained rice. If you follow the textbook version of macrobiotics, whole grained rice should be about 50% of your food. That shows just how important a role whole grain rice plays in the diet, and if you cook it in a pressure cooker, your rice will be fluffy and delicious. You might even say it's bursting with life. The pressure cooked rice is sweeter, and has a much more plump texture. If you have a pressure cooker, there is no need to buy an expensive rice cooker, and the surge of heat in electric and gas cooking are different, leaving more energy for your body.

In Japanese cuisine, both vegetables and fish are often stewed. If you use a pressure cooker for these dishes, the vegetables do not become too mushy, they're done quickly, and the fish becomes tender down to the bones, making the most of what each raw ingredient has to offer.
Not to exaggerate too much, but I have to say this is my favorite cooking method on earth.

Eating ingredients in their whole form is one of the most fundamental elements of macrobiotics, and with a pressure cooker this is easily accomplished.

In my house, the pressure cooker is working breakfast, lunch and dinner!
While there are a lot of models to choose from, I recommend you start with a model for 2-3 person family. A 3L size of a saucepan type would probably work best. Once you get used to it, I recommend you to use a larger one together!