Macrobiotic Condiments
This article from Mitoku discusses the most common condiments used in macrobiotics.
BONITO FLAKES
The bonito, a member of the mackeral family of fish, has been a mainstay in the Japanese diet for centuries. Once bonito's ability to preserve well was discovered in the fifteenth century, it became highly treasured by samurai warriors as a field ration.
To make dried bonito (katsuobushi), the fish are filleted and cut lengthwise into quarters. After being steamed, sun-dried, and wood-smoked several times until they are thoroughly dried, the fillets are placed outdoors on racks for about three months to ferment. This ancient method, which uses natural fermentation to increase bonito's nutritional values is still used today.
Once fully mature, the dried fillets will maintain their quality almost indefinitely if kept cool and dry. The bonito fillets are shaved into flakes on a katsuo kezuri-ki (bonito shaver) just before use. Bonito flakes also come prepackaged in small, convenient cellophane envelopes that preserve their freshness well. These "single serving" packets of shaved bonito are much preferred over large bags or boxes, in which the flakes rapidly lose their flavor and quality.
Bonito is valuable whenever a mild fish flavor is appropriate. It is most commonly used along with  kombu sea vegetable in making a flavorful stock for various types of soups and noodle broths and for simmered root vegetable dishes. Following is a recipe for Kombu-Bonito Stock (dashi). Once the stock is prepared, other ingredients, such as miso or shoyu and mirin are added to create a variety of different tastes.
Kombu-Bonito Stock
6-inch piece kombu
4 cups cold water
¼ cup bonito flakes
Place kombu and water in a saucepan and bring to a simmer, uncovered, over medium heat. After simmering briefly, remove kombu and reserve it for another use. (It may be reused to make soup stock or cooked with beans or vegetables.) Stir bonito flakes into stock, then remove pan from heat and let sit for 2 minutes. Strain the broth, pressing liquid from the flakes with the back of a spoon.
wasabi (Japanese horseradish)
Wasabi, or Japanese horseradish, is nicknamed nami da (tears) in Japanese. This strong, aromatic spice with a definite "bite" and the ability to instantly clear the sinuses has become popular in the West in recent years.
Wasabi's fresh, stimulating flavor and its abundance of protein-digesting enzymes make it an ideal condiment with raw fish dishes such as sashimi and sushi. Japanese sushi connoisseurs use wasabi to complement the flavor of red-fleshed and oily fish, such as tuna, yellowtail, and salmon, that live close to the surface. Although wasabi can also be used with white-fleshed bottom fish such as snapper and grouper, grated ginger is often preferred with them.
A small amount of wasabi is mixed into the shoyu-seasoned dip that accompanies sashimi. In preparing sushi, wasabi is rubbed on bite-sized "fingers" of vinegared rice, then topped with raw fish. (See "How to Plan a Te-Maki Party" in the Recipes section of this web site.) Wasabi is also traditionally added to the broth or dipping sauce served with soba noodles.
In Japan, the pale green flesh of wasabi root is finely grated and used fresh. Unique to the islands of Japan, fresh wasabi roots are rare and expensive. Powdered wasabi, or a mixture of powdered horseradish, mustard and wasabi, is a convenient substitute for the fresh root. It keeps almost indefinitely if stored in a cool, dry place. Packaged in small tins or small plastic-lined foil envelopes, powdered wasabi is available in many natural food stores. However, most commercial "wasabi" actually contains no wasabi at all, and is artificially colored. When mixed with water to make a paste, this type of product is bright green, whereas natural wasabi powder is a dull greenish-gray.
Mix wasabi paste about 10 minutes before you begin eating. It is best to prepare only as much as you plan to use, because the flavor weakens over time. In a small cup or custard bowl mix a small amount of water with the wasabi powder to make a paste (about 1 part water to 2 parts powder). The paste should be thick, not runny. Cover the container, or turn it upside down on the counter and let it sit for 10 minutes to allow the flavor to heighten. (Exposure to air will cause it to lose some of its flavor.)
Other Condiments
GOMASHIO (Sesame Salt
Gomashio is one of the most popular and versatile macrobiotic condiments. Sprinkled on rice or other grains, noodles, or vegetables, gomashio adds flavor and concentrated nutrition. The essential amino acids in sesame seeds perfectly complement those in brown rice, so these two foods eaten together provide high-quality complete protein. Mitoku offers Black Gomashio, which is made from toasted black sesame seeds, as well as Gomashio made from whole brown sesame seeds.
SESAME SPRINKLE
Sesame Sprinkle is the perfect condiment for the natural foods dining table. Delicious, tangy, and full of savory goodness, it enhances all brown rice, whole grain, and vegetable dishes. It combines two nutritional powerhouses - sesame seeds and green nori flakes - with zesty, iron-rich, pickled shiso leaves. Use it freely every day for extra flavor and nutrition.
TEKKA (Miso Condiment)
Tekka is an iron-rich, savory, moist yet crumbly blend that is delicious sprinkled on grains, noodles, and vegetables. Mitoku Tekka is made by sautéing minced burdock root, carrot, and lotus root in unrefined sesame oil, then adding Hatcho (soybean) miso and cooking the mixture over a low heat for 5-7 hours until crumbly and somewhat dry. Minced ginger is added towards the end of cooking. Tekka should be used sparingly, since it is concentrated and strong.
UME SHISO SPRINKLE (Shiso Leaf Condiment)
Shiso momiji is a traditional Japanese condiment that is a delicious and healthful alternative to table salt. It imparts a zesty, salty-tart flavor that is especially appealing sprinkled on grains, tofu dishes, and salads. Made from iron-rich shiso (perilla herb) leaves, Shiso Condiment is made with fresh shiso leaves that are first pickled with umeboshi then sun-dried and powdered. Shiso condiment helps the body to maintain an alkaline condition.
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