At Shizuka Ryokan, we host many retreats and workshops throughout the year. One that we are very excited about is the 2019 Seasonal Summer Yoga Retreat. Over three days in November, Cate Peterson and Lars Skalman will be at Shizuka Ryokan teaching Japanese yoga and macrobiotic cooking. (The beautiful photograph accompanying this post is from a collection of macrobiotic recipes by Lars Skalman.)
Many people are familiar with yoga (learn more about Japanese yoga here), but they may not know what macrobiotics is. Here is a brief introduction.
George Oshawa, is seen as the father of macrobiotics. Ohsawa recovered from tuberculosis in 1911 using a seasonal wholefoods diet recommended to him by Dr Ishizuka. Dr Ishizuka had a theory that good health was the result of the correct balance of potassium, sodium, acid and alkaline in the diet.
The macrobiotic diet was popularised by Oshawa in the 1930s. Ohsawa trained students, including Michio and Aveline Kushi, who spread the ideas of macrobiotics throughout the West.
In the late 1970s, there was an explosion of interest in traditional medicine around the world (perhaps helped along by the handsome Bruce Lee). Westerners studied traditional eastern philosophies and practices such as shiatsu, martial arts, nine-ki astrology, reiki, meditation, the I Ching, Traditional Chinese Medicine, acupuncture, ta’i chi and macrobiotics.
Macrobiotics is based on the idea that each of us is responsible for our own health. A macrobiotic diet is a pescatarian (or sometimes vegetarian or vegan) diet. It is based upon Zen Buddhist concepts about food. The macrobiotic diet attempts to balance the yin and yang elements of food and cookware.
The macrobiotic diet aims to reduce animal products, eat locally grown foods which are in season, and eat in moderation. Macrobiotics favours locally grown wholegrain cereals, pulses, vegetables, seaweeds, fermented soy products and fruit. For example, soba noodles (buckwheat flour), umeboshi plum and bancha tea are recommended.
Members of the nightshade family such as tomatoes, capsicums, potatoes and eggplant are used sparingly as they are considered to be extremely yin. Cooking utensils should be made from wood or glass, non-stick coating and plastics are avoided.
If you are keen to learn more about macrobiotics, and to see it is a modern-day context, why not come along to the Summer Seasonal Yoga Retreat. You’ll learn from the experts how to prepare seasonal macrobiotic dishes such as beetroot and arame pickles, salt and pepper tofu with black bean sauce, sweet rice pudding and vegetable pakoras. YUM!