Intro Macrobiotic Ingredient – How to Pick
How to make Traditional Sauce
Shopping Macrobiotic & Natural Ingredients
Citysuper – recommended ingredients -> citysuper ingredients
MacroFood – recommended ingredients ->MacroFood
I herb — recommended ingredients -> iHerb – Shopping Cart
Local Ingredients
HK 本地醬園 :
九龍醬園 中環嘉咸街9號
古洞北悅和醬園 (門市)荃灣街市街33號地下
古洞調源醬油糖薑食品 (門市) 北河街70號地舖(泰興公司)
古洞廣德隆醬油廠：上水古洞95約754A地段
HK Local Traditional ingredients:
HK Local Organic Veggie :
HK & China Organic Fruit :
香港 冬春 有機蔬菜 參考：
葉菜類：意大利生菜、羅馬生菜、沙律菜、芥蘭、菜心、芥菜、紹菜、娃娃菜、唐芹、西芹、羽衣甘藍
菠菜、豆苗、春菜、韭菜、唐生菜、油麥菜、西洋菜、芫莤、白菜、小棠菜
不同品種的椰菜、西蘭花、椰菜花、萵筍、君達菜(火焰菜/豬乸菜)
瓜豆茄類：茄子、牛角椒、粟米、翠肉瓜、甜豆、四季豆、蜜糖豆、四邊豆
不同品種樹上熟的蕃茄、不同品種的車厘茄、秋葵、南瓜、
根莖類：蔥、薑、黃薑、洋蔥、蒜、薯仔、蕃薯、雜色甘筍、白蘿蔔、蓮藕、牛蒡、里芋、長芋
水果及其他：
青木瓜、大蕉、牛奶蕉、楊桃、檸檬、金針花、蘆薈
香港 夏秋 有機蔬菜 參考：
葉菜類：蕃薯葉、通菜、辣椒葉、潺菜、青/紅莧菜
瓜豆茄類：粟米、圓/釘青瓜、南瓜、不同品種的迷你裙冬瓜/大冬瓜、白瓜、絲瓜、水瓜、蒲瓜、老黃瓜、葫蘆瓜、大頂苦瓜、沖澠苦瓜、白苦瓜、節瓜、紫/白茄子、四季豆、長豆角、青/紅豆、秋葵、橙籠椒、辣椒
根莖類：子薑、薑(少量)、沙葛、蕃薯、芋頭
水果及其他：青木瓜、大蕉、牛奶蕉、皇帝蕉、香蕉、芒果、西瓜、菠蘿、楊桃、青檸、檸檬、熱情果、火龍果、蘆薈、紫蘇、九層塔、薄荷、金針花
Seasonings
Sea Salt—Sea salt should be used in all recipes calling for salt because it contains trace minerals. Use sea salt that has not been chemically treated.
Gomashio—Sesame salt used at the table in place of plain salt for seasoning on rice, noodles, etc. It has a nut-like salty flavor.
3⁄4 cup unhulled sesame seeds 1 Tbsp sea salt
Roast the salt in a dry pan and grind to powder in a suribachi. Wash the sesame seeds well. Roast the seeds over a medium flame, stirring constantly with the right hand and shaking the pan frequently with the left hand, until they are slightly toasted and begin to pop. It is very important to roast them evenly so that they all will grind well. Gently grind the sesame seeds and the salt together until 75% of the sesame seeds are crushed, and the salt is coated with the oil of the seeds. Store in an airtight jar.
Note: For children, use a ratio of 1 cup unhulled sesame seeds to 1 tablespoon sea salt.
Umeboshi—Japanese salted plums used in rice balls and in sauces and beverages. They are very salty, not sweet.
Sesame Butter—Ground, roasted, unhulled sesame seeds used in sauces, spreads, and dressings.
Sesame Seeds—Whole, unhulled sesame seeds are used for flavor or decoration.
Ginger—A widely used flavoring, especially good in fish dishes for balance. It also lessens the fish smell.
Cinnamon—Used as a sweetening and flavoring agent in desserts. It is considered to be a most yang spice.
Grated Orange Rind—Used for flavor in desserts, salad dressings, and spreads.
Sesame Oil—Recommended for general use. Especially good for sick or weak people. A more yang oil.
Safflower Oil—Good for dressings and deep frying. A more yin oil.
Note: Those who desire less oil may reduce or omit it from most of the recipes.
Cutting Styles
References: Zen Cookery