Foods used in cooking Macrobiotic way:

Whole cereal grains:

• Small or long grain brown rice

• Corn on the cob

• Whole grain Barley

• Whole Oats

Flour products (occasionally used):

• Whole wheat noodles (udon)




• buckwheat noodles (soba)

Vegetables (used often):

• chinese cabbage, leeks, parsley, spring onions, watercress




• broccoli, squash, cauliflower, mushrooms, onion




• carrots, parsnip, radish

Beans:

• chickpea, black soybeans, green lentils




• black-eyed peas, kidney peas

Others:

• dried tofu, brown rice miso




• brown rice vinegar, wasabi, umeboshi paste




• nori sheets, wakame kombu

Drinks:

• Bancha twig tea (kukicha), Bancha leaf tea (green tea)