We've only just begun...

[mistry]

My husband has extolled the virtues of MB cooking and way of life. He made me miso soup on our honeymoon for breakfast. We have not started to cook this way consistently yet. I will try to learn this on my own for now.

Why should I do this? I asked. I like this passage in Avaline Kushi's book:

"Our daily meals mirror our evolutionary development. If we eat foods of the proper quality and in the correct amounts and sequence, we may fulfill our biological potential. We will grow strong in body and mind and pass our vitality, life, and spirit on the the next generation. If our way of eating is unbalanced or chaotic, we will lose our health, and our family will decline."

I read the introduction of her book, (and some of the threads in this forum) and started to look at the recipes. Of course, the ingredients were foreign to me. "Put the wakame, daikon, and fu in a pot and add the water".... ?????

So I went to the glossary. But even the best descriptions cannot teach as well as seeing, touching, smelling, tasting each item.

I started reading about miso. "Miso is a dark puree made from soybeans, fermented barley or rice, and sea salt which have aged together over a period of several months to several years. ....Miso contains living enzymes that aid digestion, strengthen the blood, and provide a nutritious balance of complex carbohydrates, essential oils, protein, vitamins, and minerals. According to legend, miso was a gift from the gods to ensure humanity's health, longevity, and happiness."

Near the beginning of the glossary is 'amasake' a sweet, creamy beverage made from fermented sweet rice.

Is that the same as 'sake'? Does it contain alcohol? Is miso then a bean, wine and salt sauce?

Investigating and trying out the ingredients in the glossary will be fun and interesting. I don't expect to find anything that I will hate. Next, I will learn the cooking methods. All the while, reading about the philosophy of MB.

~Mistry (Brenda)

[Roy Collins]

Hi Brenda. Good to see that you are taking steps to study up on macrobiotic cooking and ask questions, etc.

Regarding amasake: Sake is the end product of fermenting rice; the point where it is converted into alcohol. Amasake (sweet sake) is the beginning stage of the fermenting process, long before sugars convert to alcohol. Amasake can be blended with cultured soy milk to help cut the sweetness and also to provide boosted absorption of nutrients in the intestine, and increase bioavalibility of calcium in bones. Amasake is simple to make and can also be used as a sweetner in desserts. There is no alcohol in amasake.

In peace, Roy

[mistry]

Thanks Roy.
My hubby Peter went thru the glossary with me and I only stumped him on one or two things. He lived in a Zen temple in the USA for a few years. He is very special.

He has explained to me what those items are, and we shop at an organic food store. We will make tempeh soon. Your suggestion of making amasake is another good idea.

I guess I have always feared making things like yogurt because I would not be able to tell if it was bad or not. I know that bacteria or mold can create foods, but how do you know if there are harmful things in there too...in other words, food poisoning? I have to learn how this looks when it right, and if it ever goes wrong and how to recognize it. Peter, with his experience can help me of course.

But are there any general guidelines for homemade foods made with living organisms?

~Mistry (Brenda)