As I mentioned earlier, I have been studying macrobiotics. In addition to the online course, I have started reading several books about macrobiotics.
I thought it interesting that the people who had contributed to spread the teaching of macrobiotics are Japanese, but they are known as their different names in foreign countries.
Macrobiotics is introduced to many people by a Japanese man, Yukikazu Sakurazawa. He contributed to introduce the theory not only in Japan but also in foreign countries. He is well known as George Osawa for foreigners.
One of his successors is Michio Kushi. He and his wife Aveline Kushi moved to America and they contributed educating it in America. At first I thought Aveline was an American woman, but today I found out she was a Japanese woman. She was born with the name Tomoko Yokoyama in Japan. After she moved to America, she changed her name as Aveline.
Now that makes sense to me. I am reading her recipe book. In the book, she uses s variety of Japanese vegetables and ingredients. She also introduces the recipe of ohagi and kinpira, which are the traditional Japanese foods.
All her recipes are very simple. Her simple recipes reminded me of my late-aunt who used to cook foods for us in my childhood days. I wish I could have eaten her homemade foods again.
I guess the situation in their ages should be different from that of my age. Although the major Japanese foods such as soy sauce and miso are available at the local grocery stores nowadays, the other vegetables and ingredients are still not available. I wonder how she could get Japanese vegetables and ingredients such as daikon, shiitake mushrooms, burdock, mochi, kombu, and kuzu in America in her ages.
♬ Any feedback? (^^♪
three wisdom 