Aduki, Kidney,Chickpeas, Red lentils
Lentils (green) Black eyes - Black soybeans, Haricot, Soya, Split peas,
Bean and grain products Tofu, Tempeh, Natto, Seitan, Fu (wheatgtuten)
Seaweeds Arame, Dulse, Hijiki, Kombu, Irish moss, Nori,Wakame.
Seeds and Nuts
Use as an occasional snack or garnish in cooking. Dry roast and season lightly with seasalt or shoyu
Fruit Desserts and Good Quality Sweeteners Apricot, Peaches, Melon, Barley malt,Apple, Raspberry Raisin, Yinnie syrup,Cherry, Strawberry, Currant, Fruit juice, Pears, Grapes, Sultana, Fruit spreads, Rice syrup
Kanten: (Natural jelly) Agar agar cooked with fruit.
Seafoods Crab, Bass, Halibut, Sprats, Lobster, Carp, Plaice, Trout, Oyster, Cod, Red snapper, Turbot, Shrimp, Haddock, Sole, Whitefish.
Condiments Shoyu, Umeboshi, Gomasio Furnikake, Gomasio Umeboshi paste Grated ginger, Toasted nori, Umeboshi vinegar, Chopped spring onions, Quick pickles, Tekka,Brown rice vinegar, Takuan pickle, Sauerkraut, Miso pickles, Roasted seaweed powder, Home made pickles, Goma miso.
Beverages Drink only when thirsty, but dirink a comfortable amount.
For regular use Bancha (twig, three year) tea, Dandelion coffee, Grain coffee, Kombu tea, Mu tea ,Roasted barley tea, Roasted rice tea, Water (well, spring, filtered)
For occasional use Beer,Green tea,Mineral water,Sake
The above list is for guidance only, every individual is different, one man's grain is another mans poison. Macrobiotic cooking is an art form, and the energy of the food can be enhanced or destroyed, in the kitchen.