Seiko’s macrobiotic food

Have you ever heard of macrobiotic food? It is a kind of diet that originated in Japan in the beginning of the 20th century, and is based on seasonal, local and unprocessed food, especially grains, combined into meals according to the principle of balance. That is, the balance between ‘yin’ and ‘yang’ ingredients. Macrobiotic meals are often vegan, though sometimes they can include some types of fish or other animal products, and are said to have innumerable health benefits.

Seiko has been cooking macrobiotic food since she was in her early twenties. She lives in a spacious family house in the outskirts of Tokyo, in an area sprinkled with small vegetable patches and big parks. She and her husband Osamu, a painter, lived for several years in Europe before coming back and settling in Japan. One of their main motivations, she said, is to keep in touch with other cultures by meeting foreign travelers, since they rarely have the opportunity these days. Seiko is fluent in English, and Osamu also speaks some Spanish and Italian.

The Hirota family

The Hirota family in a nearby park 2 years ago.

Nearby park

In Machida, where Seiko lives, there are big wild parks and even some vegetable patches.

As a lover of macrobiotic food, Seiko was excited at the idea of teaching the basics of this philosophy to interested foreigners. She started by creating a macrobiotic menu for autumn, a season in which your body needs more nutritious food to cope with the colder weather, or in macrobiotic terms, more ‘yang’ food to balance the ‘yin’ cold weather. These include root vegetables, used in her konsai soup and the sweet potato and pumpkin salad, and heavier grains such as millet, used in her millet hamburger called takakibi. And voila, the result.

Autumn macrobiotic menu

Autumn macrobiotic menu: root vegetables (or konsai) soup, millet hamburger, sweet potato and pumpkin salad and brown rice.

The menu also includes black sesame tofu, not displayed in the photo above, which is one of my all time favorite Japanese dishes (and I can tell you I have tried it a lot in my 8 years in Japan). The name is misleading, because even though it’s called ‘tofu’, it doesn’t contain any soy beans. Sesame tofu is a jelly made with sesame paste and kuzu (a climbing plant) powder. It was created in the Buddhist monasteries in Japan, where only vegan food was served.

White sesame tofu

White sesame tofu with its usual miso paste sauce. Delllllicious.

If you decide to learn macrobiotic food from Seiko, you will have a great assistant in the kitchen: her 3 year old daughter Ryuju!


Your 3 year old assistant during Seiko’s cooking session!

Yuko’s wine bar near Tsukiji

I met Yuko at one of the Spanish cooking classes I held at home in September this year. As usual, the participants to that class asked me what I do in life (besides cooking), so I explained Tadaku, which was yet to be launched. She immediately fell in love with the concept, and we arranged a meeting a few days later to provide some more details, where she could avoid having to worry about the tomato sauce or the lamb getting churned in the oven.

Yuko is the owner of a cozy, stylish wine bar near the famous Tsukiji market in Tokyo, the biggest fish market in the world. She goes there several times a week to buy fresh seasonal ingredients for the food she serves at her bar. She knows the place well, and has her selection of small shops she always goes to.

Yuko's wine bar

Yuko’s wine bar, with kabosu (a Japanese citrus) liqueur in the foreground.

Tsukiji, the biggest fish market in the world

Tsukiji, the biggest fish market in the world

When I explained about Tadaku, she started imagining taking guests for a tour through Tsukiji market before her cooking class. Yuko really enjoys sharing true local Japanese culture with foreigners, as she herself oftens travels to Italy (her Italian is pretty good!), and was telling me that the best moments she had were the times she spent visiting local markets and being introduced to local dishes by her Italian friends. Yuko is talkative and outgoing, and loves what she does.

We decided to prepare a menu that included a visit to Tsukiji market, something that most travelers interested in her cooking class would certainly appreciate. The menu includes Chanko Nabe, a kind of fondue often eaten by sumo wrestlers due to the high quantity of nutrients and calories it contains. It is made with fish, vegetables and a little bit of meat. At the end, when only the soup is remaining, white rice and egg are added, mixed together and eaten to close the meal with another couple of hundred calories. Recommended for sumo aspirants or for a cold winter day. Look here for more details.

Chanko nabe

Chanko nabe, a typical sumo wrestler meal. Hundreds of calories packed in a small pot.