Macrobiotic Glossary

Amasake

A sweetener or refreshing drink made from sweet brown rice and koji starter that is allowed to ferment into a thick liquid.

Mochi

A rice cake or dumpling made from cooked, pounded sweet rice.

Arne

A natural sweetener made from rice syrup.

Moxibustion

Oriental medical technique of burning mugwort or other herb on the skin to release blocked energy and promote circulation.  Also known as Moxa.

Arame

A thin, wiry black sea vegetable.

Nori

Thin sheets of dried sea vegetable, black or dark purple in color when dried, they turn green when roasted over a flame.  Used in making vegetable sushi and wrapped around rice balls.

Azuki

A small, dark red bean originally from Japan but also now grown in the United States.

Nuka

Rice bran.

Bancha tea

The stems and leaves from mature Japanese tea bushes, also known as kukicha.  Bancha tea contains no caffeine.

Pearl barley

A Far Eastern grain‑like botanical plant that is also known as hato mugi or Job's Tears.

Brown rice

Whole, unpolished rice, containing an ideal balance of minerals, protein, and carbohydrates.

Sea salt

Salt obtained from the ocean and either sun‑baked or kiln‑baked.  Unlike refined table salt, it is high in trace minerals and contains no chemicals, sugar, or other additives.

Daikon

A long, white radish.

Shiitake

An Oriental mushroom that is now grown in the United States.  Scientific name is Lentinus edodes.

Ginger

A spicy, pungent, golden‑colored root.

Shiso

The leaves that are traditionally processed along with umeboshi plums.  Also known as beefsteak leaves.

Gomashio

Sesame salt made from roasted, ground sesame seeds and sea salt.

Shoyu

Traditional, naturally made soy sauce as distinguished from refined, chemically processed soy sauce.

Ki

Natural electromagnetic energy of heaven and earth that activates the meridians, organs, and tissues of the body.

Suribachi

A serrated, glazed clay bowl used with a pestle for grinding and pureing foods and making home remedies.

Kombu

A wide, thick, dark green sea vegetable that grows in deep ocean water.

Taro

A potato that has a thick, hairy skin.  Also called albi.

Kuzu

A white starch made from the root of a wild plant.  Also known as kudzu.

Tofu

Soybean curd made from soybeans and nigari.

Lotus root

The root of water lily, which is brown‑skinned with a hollow, chambered, off‑white inside.

Umeboshi

A salty, pickled plum originally from Japan but now also made in the United States.  Ume refers to this plum or one of its products.

Meridian

A flow of natural electromagnetic energy in the body that activates and charges the organs and functions, tissues and cells.

Yang

One of the two complementary and antagonistic forces that combine to produce all phenomena.  Yang refers to the relative tendency of contraction, centripetality, fusion, light, density, male, etc.  An overly yang condition is reflected in tightness, tension, hardness, dryness, fastness, impatience, and anger.

Miso

Fermented soybean paste.

Yin

The antagonistic, complementary force to yang.  Yin is the relative tendency of expansion, growth, centrifugality, diffusion, cold, darkness, female, etc.  An overly yin condition is reflected in looseness, moistness, memory loss, lack of concentration, slowness, softness, and fragility.