| These products can be found at most natural food stores. Do not hesitate to ask a store employee to help you to find the items. |
| amaranth | A grain, native to Central and South America, is about the size of a poppy seed and high in protein. Amaranth is so versatile, you can have it for breakfast, lunch or dinner. |
| amasake | A sweet drink made from fermented sweet rice or regular brown rice. |
| arrowroot | A starch flour processed from the root of a native American plant. It is used as a thickening agent, similar to cornstarch or kuzu, for making sauces, stews, gravies or desserts. |
| brown rice syrup | A sweetener made from malted brown rice. |
| brown rice vinegar | A type of vinegar made from brown rice. |
| bulghur wheat | A Middle Eastern wheat which has been cracked by boiling, then redried. |
| daikon radish | A long white radish. Good for cutting fat and mucus deposits caused by past animal food intake. Grated daikon aids in the digestion of oily foods. |
| “Follow Your Heart” Grapeseed Vegenaise | An egg-free mayonnaise with real mayonnaise taste, which has no dairy products, over-refined sweeteners, fillers, gums, colorings, or preservatives. |
| ginger sauce | A sauce made with soy sauce, rice vinegar, onion, and fresh ginger. |
| GMOs | Genetically Modified Organisms. A generic term for genes, viruses, bacteria, and other transgenetic material spliced from one species into another. Such genetically engineered foods are a health risk. See www.amberwaves.org for more information. |
| kombu | A wide, thick, dark green sea vegetable which grows in deep ocean water. Used in making soup stocks, cooked with vegetables, in soups, condiments, candy and other dishes. |
| kuzu | A white starch made from the root of the wild kuzu plant. Used in making soups, sauces, gravies, desserts, and for medicinal purposes. |
| lotus root | The root of a variety of water lily which is brown-skinned with a hollow, chambered, off-white inside. Especially good for respiratory organs. |
| millet | The seeds of a hardy annual grass, millet is eaten as a cereal in Africa and Asia and is used as a source of starch in Russia. |
| miso | A fermented paste made from soybeans, sea salt, and rice or barely. Used in soups, stews, spreads, baking, and as a seasoning. |
| nigari | Hard, crystallized salt made from the liquid droppings of dampened sea salt. Used in making tofu. |
| nori | Thin sheets of dried sea vegetable. Black or purple when dried. Roasted over a flame until green. Used as a garnish, wrapped around rice balls, in making sushi, or cooked with tamari soy sauce and used as a condiment. |
| quinoa | Pronounced “keen-wa”. A staple grain of Incan civilizations. It has a rich, nutty flavor, cooks up light, yet is very filling. |
| Rice Dream | A brand of rice milk, which is made from brown rice, filtered water, and a small amount of brown rice sweetener. Rice milk has a light, slightly sweet flavor that substitutes well for low-fat or fat-free milk. Rice milks are 100 percent lactose free and are suitable for those with dairy sensitivities. |
| sea salt | Salt obtained from the ocean as opposed to land salt. It is either sun baked or kiln baked. High in trace minerals, it contains no chemicals or sugar. |
| seitan | Wheat gluten cooked in tamari soy sauce, kombu, and water. A good substitute for meat. |
| shiitake | Pronounced “shi-ta-key”. A mushroom, used fresh or dried. Imported from Japan. |
| shoyu soy sauce | Name given to traditional, naturally made soy sauce to distinguish it from the commercial, chemically processed variety. |
| sushi | Rice rolled with vegetables, fish, or pickles, then wrapped in nori and sliced into rounds. |
| tahini | A thick, creamy paste or butter made from ground sesame seeds. Used as a seasoning for dips, sauces, spreads, and other dishes. |
| tamari | Name given to traditional, naturally made soy sauce to distinguish it from the commercial, chemically processed variety. |
| teff | A grain from a cereal grass grown in Africa. The grains of teff are small; the bulk of the grain consists of the bran and germ. This makes teff nutrient dense and is a great alternative to wheat. |
| tempeh | A traditional Indonesian fermented soybean product. High in protein and vitamin B12. Used in soups, stews, sea-vegetable dishes, sandwiches, salads, dips, and a variety of other dishes. |
| tofu | A cake made from soybeans, nigari, and water. |
| udon noodles | A thick wheat or whole wheat Japanese noodle. |
| umeboshi plum | Pronounced “um-e-bo-shi”. Umeboshi is a salty, pickled plum. |
| umeboshi vinegar | A salty type of vinegar that is produced when making umeboshi plums. Used in soups, vegetable dishes, dips, sauces, spreads, dressings and for making pickles. |
| wakame | A long, thin, green sea vegetable used in making soups, salads, and vegetable dishes. |
Most definitions taken from: Aveline Kushi’s Introducing Macrobiotic Cooking, by Wendy Esko