TOP Pressure Cooking: Easy, Quick and Healthy! Traditional Japanese Cuisine, the Roots of Macrobiotics Easy Macrobiotics with Mama Tomiko Macrobiotic Recipes: Your Secret Weapon for Beauty

TOP > Traditional Japanese Cuisine, the Roots of Macrobiotics

Traditional Japanese Cuisine, the Roots of Macrobiotics

During this global trend towards healthier eating, both macrobiotics and Japanese cuisine are attracting a lot of attention. Many people don't know, however, that the ideas behind macrobiotics were born in the traditions of the Japanese diet.

It seems to me that I have been seeing a lot of reports in the media featuring "macrobiotics."
We can find a wide variety of books about macrobiotic cooking or the macrobiotic lifestyle at bookstores.
Macrobiotics is clearly attracting a lot of attention with this global trend towards healthy eating. I even hear that some famous models are using macrobiotics.

I think people don't understand, however, that macrobiotics isn't that extraordinary of a thing.
The roots of macrobiotics can be found in the traditional cuisine of Japan. The roots of macrobiotic principles come from the food that any common Japanese person would have been eating up until the Meiji Period, (1868-1912). These principles were simple folk wisdom that was naturally passed down from generation to generation.
I can really say I'm proud of my country's culinary history!

In many macrobiotics books, you might read that "beef, pork, chicken, eggs, and milk" are prohibited, but in fact Japanese were eating chicken and eggs since before the Meiji period. Of course, the same cannot be said for beef, milk or pork…
So in my case, I eat chicken and eggs.

I am not a fan of rigid adherence to macrobiotics.
I actually eat a little bit of pork and beef as well.
In my experience there is a lot more to be gained from being able to say, "I do what I can and I can see myself sticking with it from now on" with a big grin, than there is to be gained from the burdened and arrogant exclamation of the purist, "I am 100% macrobiotic."

Moreover, if food is a part of nature, and we live in 2008, I think it is important to accept that denying the world around us "right now" in part is to deny what is natural. I think we need to accept the presence of agricultural chemicals and artificial flavorings, and find out how to best function with their presence in this modern world. If we can't accept the reality around us, we will only be making more stress for ourselves. The secret to continuing a transition to a healthy lifestyle is to pace yourself.
If you follow a macrobiotics textbook closely, you may find yourself overwhelmed by books full of a seemingly endless list of everything you can't do, all the while they tell you macrobiotics is easy.
My style is to try to keep things simple, and focus on the question, "What did people have for dinner here in Kyoto back in the Meiji period?"
On this site, I want to share my Mama Tomiko style macrobiotics with you. I hope you enjoy!