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Seasonal cooking wisdom, whole food recipes, and kitchen teachings from Gabriele Kushi.

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Featured Recipes

Simple, nourishing recipes rooted in macrobiotic principles and the wisdom of seasonal, whole foods cooking.

GrainsSummer

Hato Mugi Barley Salad

Hato Mugi — also known as Job's tears — is a wonderfully cleansing and nourishing grain. This light, refreshing salad combines cooked Hato Mugi with seasonal vegetables, a simple rice vinegar dressing, and a sprinkle of toasted sesame seeds. A perfect summer dish that supports digestion and vitality.

Kitchen tip: Soak Hato Mugi overnight for a softer texture and shorter cooking time. It pairs beautifully with cucumber, radish, and fresh herbs.

CondimentsYear-round

Gomasio — Sesame Salt

Gomasio is one of the most beloved and essential condiments in the macrobiotic kitchen. Made from just two ingredients — toasted sesame seeds and sea salt — it transforms any grain or vegetable dish with a deep, nutty flavour and a gentle mineral richness.

Kitchen tip: The traditional ratio is 16 parts sesame to 1 part salt. Grind gently in a suribachi — you want the seeds partially crushed, not a fine powder. Make small batches fresh each week.

SoupsYear-round

Seasonal Miso Soup

A bowl of miso soup is the heart of the macrobiotic morning. This simple, deeply nourishing soup changes with the seasons — root vegetables and hearty greens in winter, lighter wakame and spring onion in warmer months. Unpasteurised miso brings living enzymes and probiotic richness to every bowl.

Kitchen tip: Never boil miso — add it at the very end and let it dissolve gently in warm broth to preserve its beneficial enzymes and delicate flavour.

Beans & LegumesAutumn & Winter

Azuki Bean Stew

Azuki beans are prized in macrobiotic cooking for their strengthening, cleansing qualities — particularly beneficial for the kidneys. Slow-cooked with kombu seaweed, winter squash, and a touch of tamari, this hearty stew is warming, grounding, and deeply satisfying.

Kitchen tip: A small piece of kombu cooked with beans improves digestibility and adds valuable minerals. Remove before serving or chop finely and stir back in.

Cooking with the Seasons

In macrobiotic cooking, the seasons are our greatest teacher. Each season calls for different foods, different cooking methods, and a different quality of energy at the table. Spring invites lighter, upward-growing foods; summer calls for cooling, refreshing preparations; autumn brings the harvest of roots and squashes; winter asks for long, slow cooking that warms us from within. Eating in harmony with the seasons is one of the most powerful — and most joyful — steps toward whole health.

Spring

Upward-growing greens, light steaming, fresh sprouts, barley

Summer

Cooling salads, corn, light grains, refreshing soups

Autumn

Root vegetables, squash, miso, warming stews

Winter

Long-cooked grains, azuki beans, hearty soups, sea vegetables

Professional praise

"Gabriele Kushi's Kitchen is comparable to the best macrobiotic schools."

Anna M. — Cooking Teacher and Personal Chef, Massachusetts

Learn More in a Personal Session

Gabriele offers personalised cooking guidance and macrobiotic counseling — helping you bring these principles to life in your own kitchen.

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