This week I want to share my thoughts on the question of Imported food from Japan following the disaster as well as some thoughts on the direction Macrobiotics would do well to go in now.
Regarding Japanese food and radiation, it seems to be worse than we thought. No-one knows how long this will go on or how bad it will get. I am sure that the major macrobiotic food companies will keep us updated on the situation and availability of macrobiotic foods.
Before the disaster in Japan, we at SHI chose for the April Advanced Training Seminar the topic of Adapting Macrobiotics to World Traditions. It is time to honor all of the world’s longstanding cultures and their uniqueness of the cuisines, including but not limited to Japan. Though it is difficult to touch the flexibility and adaptability of Japanese foods, such as miso, umeboshi and shoyu, there are also unique additions from other world cultures. Hopefully, new sources will appear for some Japanese foods. The nature of macrobiotics enables us to embrace and honor European, Middle Eastern and Indian food, among many other kinds.
I, personally, set out several years ago to explore sea vegetables from the coast of Maine, Now more than ever it is time to support and nourish local industry and common traditions.
But just as in Strengthening Health Macrobiotics, it is what we do, not what we don’t do, which brings health, here again we can add the understanding and principles of traditional foods from many cultures, not only Japan. This will only strengthen macrobiotic practice. We can keep asking, “What can we add?” so as not to be exclusive. At the same time, we are endlessly grateful for all that we receive and have received from Japan.