Japanese Culture in New York - Chopsticks NY

One of the reasons that Japanese foods became so popular attributes to its healthfulness. Historically speaking, the early fascinators of Japanese cuisine back in the 60’s in the US were those progressive people who opposed to the mass-produced unhealthy meals. Macrobiotics, originated in Japan by George Ohsawa , is a dietary philosophy which re-evaluates traditional composition of the daily meal. Meet Shizuko Yamamoto, 84, a founding member of American chapter of Macrobiotics.

At the sunny apartment in the Upper West Side, Shizuko, a small woman with beautiful upright posture boasts. “Since I came to this country 42 years ago, I have never been hospitalized.” As a veteran Microbiotician/Shiatsu Master, she suggests that the best food is brown rice. ”It was the staple food of the peasants in traditional Japan. Only Samurai class consumed white rice which has no nutritious value at all.” Since 1966, Shizuko consulted for Macrobiotic life style with thousands of Americans, including celebrities like Gloria Swanson, John Lennon, Yoko Ono, John Cage, Merce Cunningham, just to name a few.

Macrobiotics is not a dieting method. It only gives you some ideas for healthy eating. It neither compels you fasting nor forbids any particular food item. “In the end it’s all up to you. If YOU want to be healthy, you should not take them,” says Shizuko. General guideline of the diet are; Whole Cereal Grain such as brown rice (50-60%), Root Vegetables like Carrot, Gobo, Sato-imo (20-30%), Beans such as Tofu and Sea Vegetables like Nori and Hijiki (5-10%) and Miso soup (5-10%). Stay away from meat, dairy products but small amount of fish is fine. The key is to pick up organic ingredients with good quality by local producers. Shizuko says “The motto is ’Shin-Do-Fu-Ji’. Our body and the earth which nurtures our foods should not be separated.”

Surprisingly, young Shizuko in Japan was an avid meat eater. Her mother encouraged her to eat meat for growing up. She was even awarded as The Best Grown Child in her grade school. However at age of 21, she was diagnosed as leukemia. That totally changed her prospect towards the food and evoked the interest in Macrobiotics. She studied hard under George Ohsawa and practiced the simple diet, then overcame the cancer. In her case, Macrobiotics worked but she cautions us not to think Macrobiotics can cure life-threatening diseases like magic. It is not a medicine but a way of life.

While interviewing, Shizuko demonstrates a dish from her easy desert recipe. Get couple of pears in season. Scrape the skin and cook them for 20 minutes in water, red wine and maple syrup ( Do not use sugar!) then cool them in the refrigerator before serving. Voila! “Do you still taste fresh flavor of pears, don’t you? Minimum seasoning calls the unique flavor of ingredients.” Shizuko smiles, “And it’s so easy.” As long as you are determined to change your life, the practice of Macrobiotics itself is easy and fun. So, why not starting today? If you give it up after one week, that is totally fine. But look at her. In the age of 84, Macrobiotician Shizuko Yamamoto is extremely healthy and happy.

Reported by Hideo Nakamura

Shizuko prepares Macrobiotic meals everyday at her kitchen.
Simple cooking is always the best for your health.

Compote des Poires a la Macrobiotics. Shizuko’s minimum treatment brings out the most exquisite taste from the seasonal ingredients.

Shizuko cleverly takes in Kyusai Vita Kale to her diet as supplement.
It is available at Health Nuts (2141 Broadway, 212-724-1972) in New York City.

*Ms. Sizuko Yamamoto is contacted at 212-873-6272.