A white gelatin derived from seaweed, used in making kanten and aspics.
A sweetener or
refreshing drink made from sweet rice and koji starter that is allowed to
ferment into a thick liquid.
A thin, wiry black seaweed similar to hijiki.
A starch flour processed from the root of an American native plant. It is
used as a thickening agent, similar to cornstarch or kuzu, for making
sauces, stews, gravies, or desserts.
bean: A small,
dark-red bean imported from Japan and also grown in this country.
Especially good when cooked with kombu seaweed. This bean may also be
referred to as azuki.
twig tea: Correctly
named kukicha, bancha consists of the stems and leaves from mature
Japanese tea bushes. Bancha tea aids in digestion. It contains no chemical
dyes. Bancha makes an excellent after-dinner beverage.
pearl: A native of
Asia, it grows easily in colder climates. It is good in stews and mixed
with other grains such as rice. A particular strain of barley found in
China, it is effective in breaking down animal fats in the body.
choy: A leafy green
flakes: Fish flakes
shaved from dried bonita fish. Used in soup stocks or as a garnish for
soup and noodle dishes.
unpolished rice. Comes in three main varieties —
short, medium, and long grain —
and contains an ideal balance of minerals, protein, and carbohydrates.
Eaten as a staple food in many European countries, this cereal plant is
eaten widely in the form of kasha, whole
groats, and soba noodles.
A wild, hardy plant that grows throughout the United States. The long,
dark root is highly valuable in macrobiotic cooking for its strengthening
qualities. The Japanese name is gobo.
iriko: Very small
dried fish. High in iron, calcium, and other minerals.
Partially refined, cracked wheat.
A long, white radish.
Besides making a delicious side dish, daikon is a specific aid in
dissolving fat and mucus deposits that have accumulated as a result of
past animal food intake. Grated daikon aids in the digestion of oily
A black tooth powder
made from sea salt and charred eggplant.
seaweed. Used in soups, salads, and vegetable dishes. Very high in iron.
mill: A special steel
food mill, which is operated by a hand crank to make purees, sauces, dips,
A dried and puffed
form of seitan or wheat gluten, used in soups or stews.
miso: Miso made from
fermented brown rice, soybeans and sea salt. Sometimes referred to as
brown rice miso.
A spicy, pungent, golden-colored root, used in cooking as a
condiment or garnish, and for medicinal purposes.
Sometimes called a ginger fomentation. A compress made from grated ginger
root and very hot water. Applied hot to an affected area of the body, it
serves to stimulate circulation and dissolve stagnation.
(wheat): The sticky
substance that remains after the bran has been kneaded and rinsed from
whole wheat flour. Used to make seitan and fu.
A condiment made from roasted, ground sesame seeds and sea salt.
miso: A fermented
soybean paste from soybeans and sea salt and aged for two years. Used in
making condiments, soup stocks, seasoning for vegetable dishes, etc.
A dark, brown seaweed
which, when dried, turns black. It has a wiry consistency and may be
strong tasting. Hijiki is imported from Japan but also grows off the coast
pumpkin: A round, dark
green or orange squash, which is very sweet. It is harvested in early
fall. Originated in New England and was introduced to Japan and named
after the island of Hokkaido.
Small, dried sardines
used for seasoning in soups, making condiments, in salads, etc.
soba: A very thin,
short soba (buckwheat) noodle.
soba: Noodles made in
Japan from jinenjo (mountain potato) flour and buckwheat flour.
A jelled dessert made from agar-agar.
Cereal grain that has
been cooked with approximately 5–10 times as much water as grain for a
long period of time. Kayu is ready when it is soft and creamy
A sauteed burdock or
burdock and carrot dish, seasoned with tamari soy sauce.
A wide, thick, dark green seaweed which grows in deep ocean water. Used in
making soup stocks, condiments, candy, and cooked with vegetables and
miso: Rice miso.
Usually white rice miso, made from fermented white rice, soybeans, and sea
Usually called bancha twig tea. Older stems and leaves of a tea bush grown
A white starch made from the root of the wild kuzu plant. In the United
States, the plant is called "kudzu." Used in making soups,
sauces, gravies, desserts and for medicinal purposes.
root: The root of the
water lily, which is brown-skinned with a hollow, chambered, off-white
inside. Especially good for respiratory organs.
A part of the wakame
seaweed plant. Used in making soups and soup stocks. Has a very strong
This small, yellow
grain, which comes in many varieties, can be eaten on a regular basis. It
can be used in soups, vegetable dishes, or eaten as a cereal.
A wine made from
whole-grain sweet rice. Used primarily in vegetable dishes.
A rice cake or
dumpling made from cooked, pounded sweet rice.
A tea made from
roasted, unhulled barley and water.
miso: Soybean paste
made from fermented barley, soybeans, sea salt and water.
tea: A tea made from
either 9 or 16 different herbs. It has certain medicinal values, such as
its ability to warm the body and strengthen weak female organs.
Soybeans that have
been cooked and mixed with beneficial enzymes and allowed to ferment for
24 hours under a controlled temperature.
Thin sheets of dried
seaweed. Black or dark purple when dried. Roasted over a flame until
green. Used as a garnish, wrapped around rice balls, in making sushi, or
cooked with tamari soy sauce and used as a condiment.
salt: Salt obtained
from the ocean, as opposed to land salt. It is either sun-baked or
kiln-baked. High in trace minerals, it contains no chemicals or sugar.
Wheat gluten cooked in tamari soy sauce, kombu, and water.
A medicinal dried
mushroom, imported from Japan.
kombu: Pieces of kombu
cooked for a long time in tamari soy sauce and used in small amounts as a
Pieces of nori cooked for a long time in tamari soy sauce and water.
Used as a condiment.
Noodles made from
buckwheat flour or a combination of buckwheat with whole-wheat flour.
Very thin white or
whole-wheat Japanese noodles. Often served during the summer.
A special serrated,
glazed clay bowl. Used with a pestle, called a surikogi, for grinding and
A wooden pestle used with a suribachi.
Rice rolled with
vegetables, fish, or pickles, wrapped in nori, and sliced in rounds.
mat: A mat made from
bamboo used in making sushi or as a cover for bowls.
Daikon pickled in rice
bran and sea salt. Sometimes spelled “takuwan.”
A potato with a thick,
hairy skin. Often called albi. Used in making taro or albi plaster,
to draw toxins from the body
soy sauce: Name given
by George Ohsawa to traditional, naturally made soy sauce, to distinguish
it from the commercial, chemically processed variety The original term tamari
refers to a thick, condensed liquid that results during the process of
making miso, when water comes to the top. This is poured off and called
Condiment made from
hatcho miso, sesame oil, burdock, lotus root, carrot, and ginger root.
Sauteed on a low flame for several hours.
A food made from split
soybeans, water, and a special bacteria, which is allowed to ferment for
several hours. Eaten in Indonesia and Ceylon as a staple food. Available
prepacked, ready to prepare, in some natural food stores.
Soybean curd, made
from soybeans and nigari, a coagulant taken from crude salt. High in
protein, used in soups, vegetable dishes, dressings, etc.
Japanese noodles made from wheat, whole-wheat, or whole-wheat and
unbleached white flour.
A salty and sour
pickled plum, traditionally used and known to be good for digestion.
A long, thin green
seaweed used in making soups, salads, vegetable dishes, etc.
(shiro) miso: A sweet,
short-time-fermented miso, made from fermented rice, soybeans and sea
A grain coffee made
from five different grains that have been roasted and ground into a fine