Macrobiotics Testimonials and Links

 The Kushi Institute
Mitoku Organic Food Imports, Tokyo
George Ohsawa Quotes
George Ohsawa Photos and Lecture Audio (NYC 1965) 
Practical Guide to Macrobiotics, by Ohsawa/Aihara
Ohsawa Zen Macrobiotics 
 Giorgio Bosso, Macrobiotic Cooking Instructor 
The History of Macrobiotics, by Herman Aihara
Phiya Kushi on His Father, Michio Kushi
The Death of George Ohsawa in 1966: a Theory 
The History of Macrobiotics, by Phiya Kushi 
Macrobiotic Diet Basics by Linda Wemhoff
The George Ohsawa Foundation Membership
Kushi Store: Macrobiotic Foods and Books
Uwajimaya, Seattle's Original Japanese Market
Yogen Kushi
This is an ever-expanding list, and shall be continued....

Gyoza, the Famous Japanese Dumpling

Forming Gyoza: Brown Rice, Mashed Adzuki Beans, Miso and Vegetables are Encased in Thin Dough

Extra-Firm Tofu is Marinated and Dusted with Soy Flour, before Being Sautéed in Safflower and Sesame Oils

Brown Rice with Fuji Apple