Mayumi's Kitchen: Macrobiotic Cooking for Body and Soul

I am not an expert on macrobiotics, so let me place that disclaimer up front and center. I pre-ordered this book, and just got it yesterday. For the size of this book, there is much to love. The recipes are straightforward, and for the most part do not require ingredients too awfully obscure. There is a particular grain that I would probably have to mail order for (although she does offer substitutes), but the rest of the lists include things I usually have on hand as someone who has already started delving into this way of eating. (Ume plum vinegar, daikon, greens, sesame oils, etc.) I'm excited to try so many of the recipes - the spring rolls, "ja-ja" tofu, salmon soup, the noodle dishes, pressed salads, nori rolls ... I wish I had the book here with me; I could be more specific! You won't find in-depth macrobiotic theory here, for which I'm grateful. If you want to really learn the theory of macrobiotics, I'd recommend Macrobiotics for Dummies, or one of Simon Brown's books on the subject.Here, you find a book that tells a bit about Mayumi and her story, which is nice, but mostly, it's packed with recipes. There are helpful color photos everywhere - of the finished dishes, dishes being prepared, step-by-step instructions, and a lot more. I love the way the sauces/dressings are organized and laid out. First, a double page with a small overhead shot of each sauce, and a description of it and the many ways you can use it. Next page, you'll find the recipes. She's got a nice detox plan in here, as well. I really like how she makes use of leftovers in these menus. No waste, and the food gets used quickly, for optimum nutrition. Some of the recipes are similar to those in other macrobiotics books I own (these are simply mainstays in macrobiotics, such as pressed salads or pickles) but most are different or are variations on the theme.If I had to list one con, it would be that some of the menus may not be practical on a day-to-day basis (at least for working people), such as the multi-course breakfasts. I aim to figure out how to make this work, but without having to heat something up, I'm not sure. I'll get back to you on that. Once I try some of the recipes I'll try to come back and report. But by looks alone, I think Mayumi's Kitchen is a keeper.(Just a note to the publisher: I did see a couple typos, which happens, occasionally, with a first printing. Pickle was misspelled once, and in the ingredients index some text was omitted.) I would not count this as a reason not to buy this book, though.

I have heard many times brown rice is good, so I have been eating it almost 10 years. Compared to white rice, it is not tasty as I grew up eating steamy white rice so many years. At first I lost interest in eating. But now I cook brown rice with carrots, edamame, or daikon, and it taste better.I read before that an American physician, Dr. Anthony J. Sattilaro, who was the President of Philadelphia Methodist Hospital, ate bacon and steak all the time and developed a deadly cancer. He was told he would die in a year or so. Then he learned about a Macrobiotic diet from a hitch hiker. He said, "Cancer is easy to treat. You must change your bad blood to good through diet. Brown rice is the hardiest vegetable, full of energy and nutrients. People eat wrong food that is why they become cancer.The physician ate faithfully, according to the Macrobiotic diet menu for one year. Even he went to parities, he brought brown rice balls. After a year, he became cancer free.After I read the book, titled "Recalled by Life" by Anthony J. Sattilaro with Tom Monte, I was interested in Macrobiotic diet. Then I found "Mayumi's Kitchen--Macrobiotic Cooking for Body and Soul," at a library. It says, "Macrobiotic is a balanced way of eating; it means consuming the foods humans need in order to live in harmony with nature and the universe." Mayumi uses brown rice, vegetables, fruit, a lot of beans, tofu, konbu, dried mushrooms and fish that are very familiar to me. I cooked a few dishes such as Pan-Fried Chickpea-Millet cakes, Soba Salad with Asian-Style Dressing, Chirashi sushi, Avocado Rolls, Steamed Vegetables and miso soup. They are good and I felt more energy. As I haven't eaten meat since I was 7, I didn't have a lot of energy like a meat eater. But I discovered that chick peas satisfied my energy level and fill me up.I also like this cook book because Mayumi cooks for one or two people. As I live alone, I don't like too much left over. I want to eat fresh as possible. Each picture is so beautiful that it gives me a good appetite and Mayumi explains how to cook very easily. Mayumi recommends having a pressure cooker so I ordered it. When I get it, I can cook many other recipes faster and easier. I am going to use this cook book and the pressure cooker the rest of my life.This is the perfect cook book for me. I give Mayumi Nishimura a million thanks.

I haven't cooked anything from this book yet. But I LOVE the layout, photos and recipes. Looks of good recipes that seem to encourage flexible thinking and expantion, especially if you know how to cook.I am looking forward to starting my diet with this book!!

I love Mayumi! Her book is well written, the recipes are easy to follow and the pictures in the book are amazing!I purchased this book for the 10 day detox. I was looking for something different in my life and macrobiotics was the solution. I am a mom of an 18 month old and lost weight though weight watchers. It took me about 8 months to loose the weight from my pregnancy but I was still not at my "goal weight". Weight watchers was great for me and the initial weight loss; however, I feel like I ate more sugar free foods and highly processed foods. I was so tired of the way I was feeling and wanted a more healthy approach to life. Food was the BEST way to achieve this goal of mine. I had no idea how many bad habits I had and how bad animal products made me feel. The 10 day detox was ultimately brilliant and challenging leaving me feeling balanced. I was never hungry and never full, just satisfied. I have adopted the macrobiotic diet in my life indefinitely. I have so much energy, I actually enjoy cooking, I feel good and spring out of bed in the morning, I sleep better, the whites of my eyes are glowing and my skin is clear and vibrant. I have had a life changing experience with Macrobiotics. Mayumi's book is a great introduction to macrobiotics! There are challenges to finding certain foods and making the time to prepare your own food, but the benefit is worth it!

Good Book

Jeder, der die klassische makrobiotische Küche (Kushi/Nakamura) kennt, wird sich wahrscheinlich freuen, wenn er Mayumis auch optisch überaus ansprechenden Rezepte ergänzend nachkochen kann! Ich habe das Buch leicht auf Englisch lesen können und schon mehrere Köstlichkeiten nachgekocht und ausprobiert - seien es Bratlinge, Suppen oder einfache Tricks und Kniffe, die das Leben ohne Fleisch einfach mehr ''umami'' machen.Mayumi hat's drauf! EINFACHE und sehr leckere, vor Allem aber GESUNDE Küche! Kaufen, kochen, freuen :-)

It's nice to learn new cuisine and cooking techniques for an "alternative taste".Good to discover a different cuisine world.

I have a background in Macrobiotics so I was already familiar with some of the more 'unfamiliar' ingredients.I have used almost every recipe in the book. All are easy and taste great.The 10 day detox was perfect. It felt less like a detox and more like a re-set on how to eat well. I loved the volume and variety of food. A few 'spa' breakfasts notwithstanding.. I lost six pounds and have never had a flatter stomach while eating so much food!

This book is beautiful, simple and well designed, I'm surprised just how good it is, the recipes are really easy to follow and uncomplicated. Great book would happily buy a sequel to this I hope she brings another one out!