MY REAL JAPAN: August 2014

The way of Macrobiotics is to harmonize with the nature and live healthy with balanced food.

I was introduced to Macrobiotics around 30 years ago when we brought up our 2 children in the countryside of Japan.I just wanted to give them good food as a mother, so I ordered organic food like vegetables , brown rice , seasonal fruits, tofu , eggs and dairy product once a week. From a flier I got to know the name of Macrobiotics which is basically a dietary regimen which involves eating more whole grains, beans and fresh vegetables and avoiding the use of highly processed or refined foods and most animal products, fermented food such as Miso and Salted Sour Plums are strongly recommended.

Actually we were not strict Macrobiotics practitioners at that time but when cooking I always tried to reduce any meat , take more vegetables and beans , avoid white rice ,sugar and salt. I made Salted Sour Plums (Ume-Boshi) by myself every year and some times Miso,too.I think cooking vegetable nicely and making our family satisfied with a little meat or fish might be a first step for the beginners .
*(Ume-Boshi)http://macromacrobiyoko.blogspot.jp/2012/02/ume-boshi-pickled-plums.html

Our children became more healthy , my husband also, who had been hard working in Japanese company for 35 years, did not take any medical leave except an operation for cataract during his work both in Japan and Singapore.

The founder of Macrobiotics is Japanese , Mr Tomoyuki Sakurazawa, known as George Osawa who had dieted himself on vegetables and brown rice advocating it in Japan before WW2 .

He sent his pupil , Mr Michio Kushi(88) to organise and familiaze the concept in the USA. Luckily I leant Macrobiotics from him in Japan!

This diet saved victims at the hospital in Nagasaki within 1.4km where the atmic bomb was dropped .One doctor did know the Macrobiotics way so the staff and the patients only ate vegetables, brown rice ,seaweed and Miso soup everyday.They did not suffer from the illness caused by the radiation.

Macrobiotics is based on Yin Yan theory and points out 2 ways.

1. Eat where you live

2. Eat whole grain,whole food

When I first joined the Macrobiotics cooking class around 20 years ago I was shocked as the teacher cooked the roots of the green onions, too !Actually I had confidence in my cooking skills and the knowlwdge but I never ever heard that the roots gave us strength!It did expand my view of the cooking and thought I would like to learn the way some day!

The chance came to me in 2009 as my husband was transfered to Tokyo from Singapore and I could go to the cooking school .It took 2 years to be an instructor, then my next aim was making Macrobiotic friends all over the world. I said to myself that living in a multinational country like Singapore trained me for 5 years , so I can do it!!

Finally I got the big chance during our long holiday from London where our daughter's family now live. I participated in the Macrobiotic International Summer Conference in Holland for one week with my husband from Aug 9th to 14th,2014.

It was a fantastic and amazing experience for me as we met 120 participants of over 40 nationalities aged zero (fetus) to 80 years old! I was so impressed that the cooking teachers who came from many countries were willing to use Japanese traditional seasoning and ingredients even when they taught their own cooking.......I was inspired by wonderful teachers' lectures and could polish my cooking skills

It was surprising to know the fact that they know the benefit of Japanese food more than us . On the other hand , it made me sad as nowardays some young Japanese do not know how to use the particular Japanese ingredients like Umezu , Amazake , Kuzu, and so on.

During the conferance we had enjoying talks and exchanged our own culture . It was really fun!

I just started to teach Macrobiotics at the Japanese association in Singapore but I am determined to teach this healthy way to Singaporeans to contribute to this diverse country as it gave me a big oppotunity to be a global person !

My next aim is to prepare 'Rhubarb & Apple Crumbles 'which is British traditional dessert, for a Londoner, my son- in- law on his birthday . He is very good at cooking and always kindly teaches me about European cooking .Actually I just learnt this recipe in this conference but it might be very big challenge for me as I will not use any eggs,sugar , butter and moreover he is a gourmet!!