If you know the qualities and the types of energies of each food, you can heal your sickness or troubles of your body.
Hello, I’m Hiroyuki Naka, a macrobiotic mentor.
It seems like everyone knows that daikon radish is good for health.
Shredded daikon radish is always served with sashimi, and grated daikon is often used as a condiment.
To Grate raw daikon radish.
To chop raw daikon radish.
To pickle Daikon radish with rice bran, salt or soy sauce.
To pickle the daikon radish in vinegar.
To dry daikon radish.
To simmer the daikon radish.
To grill the daikon radish.
To steam the daikon radish.
The energy of the same radish changes depending on how you handle it.
That is the essence of cooking and the effect and efficacy of daikon change depending on how you cook it.
Daikon radish is white.
Turnips are also white.
There are also white leeks.
Cauliflower is also white.
The reason why they are white is because they grow in a place where it is not exposed to light.
Leaves absorb light and photosynthesize, storing nutrients and energy in the white part.
On the day you go swimming in the ocean or climb a mountain or do sports outside, to eat white food is out of the order of the universe.
It makes sense to eat something green on the day you are exposed to sunlight.
When it comes to daikon radish, you should eat the upper part sticking out of the soil whose color is green. Japanese people call it “green neck Daikon radish”.
The green part of daikon radish should be grated, sliced and pickled, or made into a salad.
Those women who are concerned about ultraviolet light rays and use parasols do not need green leafy vegetables.
On days exposed to ultraviolet rays, if you eat green things such as green leaves, cucumbers, zucchini, watermelon, parsley and green onions much, you won’t get stains and freckles.
Please understand that the cause of stains and freckles is sugar and honey.
Eat green food during the day and white food at night.
Have soup and dishes of dried Daikon radish when you are indoors and on the day you won’t be exposed to sunlight.
Instead of you being exposed to the sun, daikon radish is exposed to the sun.
Basically, dried Daikon radish is eaten in winter when you don’t get exposed to much sunlight.
This is true of dried vegetables in general.
Takuan pickles are also pickled after sun-drying, so it’s basically food for winter.
Olive oil is said to be good for health, and if you drive around Spain, Italy, or the Mediterranean coast, olive groves just pop up.
It’s so hot there!
In the scorching sun, olives grow without water.
Sunflower fields are also spreading.
They are good to eat when you get sunburned.
If you use a parasol, avoid ajillo or pasta with a lot of olive oil.
We tend to think of food in terms of calories, nutrients and enzymes, but understand that if you break them down even further, they’re all waves.
Everything is energy.
Written for e-mail magazine on 28th May 2002 in Japanese by Macrobiotic mentor,
Hiroyuki Naka
Translated by MeeraBai
Written for e-mail magazine on 28th May, in Japanese by Macrobiotic mentor, Hiroyuki Naka
Translated by MeeraBai
YouTube video by Hiroyuki Naka, a macrobiotic mentor
“The real Japanese food” that cures illness
by Macrobiotic mentor, Hiroyuki Naka
English subtitle coming soon!