INGREDIENTS

INSTRUCTIONS

LIMA:  George Ohsawa's wife's name. They brought macrobiotics to the
West. A European natural foods company est. 1956 named after her and
also used by the former Chico-san as a brand name. Mirin: Rice  cooking
wine made with koji. Largely undiscovered in the West, it  imparts
deliciousness and appeal to foods cooked with it. A well kept  secret
of master chefs the world over. Also used for sauces,  dressings, and
marinades. Miso: Koji-fermented soybean paste created  in many
varieties, each with its own distinct personality. A hearty
combination of subtle and rich flavors offering concentrated
nutrition. Its efficacy has made miso soup an American health food
staple. An intuitively conceived food, it nurtures the same in us.
Mother of Vinegar:  Eden vinegars are fermented in wooden vats,
lightly filtered and unpasteurized. They contain 'mother', a mixture
of bacteria and enzymes, which may appear as a slight cloudiness.  Most
of the mother is removed in the filtering process, but it will
continue to develop in the bottle with each exposure to air. If you
want to remove the mother pour the vinegar through a cotton lined
strainer. The continued development of mother is an assurance of
beneficial, smooth quality. Mu #16 Tea:  The vegetable kingdom
perceptibly moves you with this superb 16 herb combination. Nori:  The
sweetest seaweed. It is made into thin sheets used as wrappers  for
rice balls and sushi. Toasted and crumbled it's a nourishing,  colorful
garnish. Pickled Daikon Radish:  Pickled in a blend of rice  bran and
sea salt that nurtures B vitamins. Daikon radish is rich in  the
digestive enzyme diastase so this Pickle has been traditionally
offered at meal's end. Ponzu Sauce:  A dipping or cooking sauce that
features the five flavors of salty, spicy, sour, sweet, and bitter
from its combination of ingredients - shoyu, vinegar, mirin, barley
malt and citrus juices. Always refreshing, great with tempura, in
dressings and marinades. Quinoa: An ancient grain called the 'Mother
Grain', It was the staple of the Aztec and other pre-Columbian
American civilizations. Quick cooking and highly nutritious, with a
potent and balanced amino acid profile and carbohydrate-to-protein
ratio. Sea Salt: Evaporating ocean water produces salt containing a
complete spectrum of trace minerals and less sodium than refined  table
salt. Shiitake:  A renowned mushroom with a bright, crisp,  Stimulating
flavor. It's traditionally known health benefits have  attracted
scientific attention and made it the focus of extensive  research.
Delicious with root vegetables, in soups, sauces and stews.  Shoyu: A
traditionally brewed soy sauce made with whole soybeans,  wheat, salt
and koji. It has a deep aroma and rich flavor. Shoyu is a  universal
food that enhances and blends flavors while adding  nutritional value.
Soba:  The Japanese word for buckwheat that has  come to mean the
traditional pasta made with it - hearty and warming,  yet delicate.
Often eaten with broth, this pasta is great with your  favorite sauces
as well. Tamari:  Traditional soy sauce made from  soybeans. It has a
stronger flavor than shoyu, a less subtle bouquet,  and more limited
flavor enhancing and blending characteristics.  Toasted Sesame Oil:  A
rich, flavorful oil made by roasting sesame  seeds before oil pressing.
Udon:  Traditional Japanese wheat pasta  with a smooth texture and
delicious taste. A favorite in noodle  broth. A healthy fast food
that's versatile. Ume Plum:  The easiest  and most healthful way to
enjoy the benefits of the Ume plum are  Plumballs; quarter gram balls
that are 50% Ume concentrate and 50%  jinenjo powder ( yam dioscorea
sp.), an additional strengthening  agent. Ume Vinegar: Produced from
the brine of umeboshi plums; it is  used in salad dressings, as a
vegetable dip and on cooked greens.  Unrefined Oil: Extracted using a
mechanical process - 'expeller  pressed'- and then lightly filtered.
Many oils called 'cold-pressed'  are hexane extracted. Wakame: Miso
soup is not complete without this  sweet, thin leafed seaweed native to
deep ocean waters.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip

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