kokkoh cereal can be introduced after 8 months to 1 year as main food. It is
made from four parts brown rice (short grain), 3 parts sweet brown rice, 1 part
barley, always cooked with a piece of kombu, (which does not always have to be
eaten). The proportion of water to grains is about 10:1, 7:1, or 3:1, depending
upon the age of the baby. (Younger babies require more water.) Millet and oats
can be included from time to time. Buckwheat, wheat, and rye are usually not
cereals for 2–3 hours and pressure cook with five times more water for 1
cereals for 2–3 hours and boil with ten times more water until half the
original volume of water is left. Use a low flame after rice comes to a
boil. If rice boils over, turn off flame and start it again when rice
stops boiling over.
cereal should be soft and creamy. For babies less than 5 months old, kokkoh is
best digested if mashed well (preferably in a suribachi or with a mortar and
pestle). For babies less than 1 year old, rice syrup or barley malt may be added
as a sweetener. Avoid kokkoh or other creamy grain cereals made from flour
products. Kokkoh can be given as a replacement for mother’s milk if mother’s
milk is not available.
can be introduced after 5
months. Contents of vegetables and wakame or kombu seaweed may be given after
well mashed in creamy form. No salt, miso, or tamari is added before 10 months
old; thereafter, a slightly salty taste may be used for flavoring.
can be introduced after
5–7 months, usually when teeth come in and grains have been given for 1 month.
When introducing vegetables to children, start by giving sweet vegetables,
boiled or steamed, but cooked well and mashed ( e.g., carrots, cabbage, squash,
onions, daikon, chinese cabbage). Because it is usually difficult for children
to eat greens, special effort should be made to make sure they eat them. (They
may prefer sweet greens like kale and broccoli to watercress and mustard
greens.) Very mild macrobiotic seasonings may be added to vegetables after 10
can be introduced after 8 months, but only small amounts of aduki, lentils, or
chickpeas, cooked with kombu seaweed and mashed well.
vegetables can be introduced after 1 1/2–2 years, although grains should
always be cooked with kombu, and vegetables can be cooked with seaweed ( the
seaweed need not be eaten).
include spring or well water boiled and cooled, bancha twig tea, cereal grain
teas, apple juice warmed or hot, and amasake ( boiled with twice as much water
and fish should be given to infants only when recommended in a particular
case. Fruit, cooked and mashed, can be introduced after 1 1/2–2 years of age.
light pickles may be introduced after 2–3 years of age.
4: Standard diet with mild salt, miso, seasonings, etc. (Fish is not at all
necessary to give at this age.) Babies and infants should not have any fish or
ginger. The taste that nourishes babies and children the most is the sweet