Overview

Cooking closer to nature

Macrobiotic home cooking for good health

How about giving it a try today?

A macrobiotic home cooking book that brings out the natural flavor of the ingredients and makes one look forward to every meal.

This book presents the recipes of macrobiotic cooking and lifestyle of Jeon Hye-yeon who runs a macrobiotic restaurant, “Oneul,” and teaches vegan cooking classes. 

The author is no different from any other person who lives in the city. Exhausted from work and worldly affairs, she took care of her meals by relying on food delivery and relieved stress by going out, drinking with acquaintances. Then “macrobiotic” way of eating changed her life. She started cooking. She shopped at an organic grocery store, and prepared a fatsia shoots dish in the spring and spinach in the winter. Instead of eating polished rice, she chose brown rice, saving the parts most people throw away, in order to include it in her meals. The macrobiotic cooking that brings out the intrinsically savory flavor of the ingredients, making each meal, a feast changed not only the way she ate but also how she lived—for the better. This author shares all her experiences and knowledge with the readers. Cooking that’s closer to nature, and the way for better tomorrow—how about giving it a try today? 

Vegan? Macrobiotic? 

The word, vegan, is no longer an unfamiliar term in South Korea. One can now easily come across a vegan menu, vegan bakery, and vegan restaurant everyday. But the macrobiotic is still a strange concept to many. The vegan and the macrobiotic are similar in that no meat is included in the diet; however, there is a slight difference between them. While the vegan diet chooses vegetarianism to reject the system of eating meat, a macrobiotic diet is predisposed toward a way of cooking and way of life that is close to nature. In order to do that, the root and skin of vegetables or fruit that are normally not eaten are included in cooking and fresh, seasonal ingredients are used for cooking. It also regards the food that goes on the table as another form of life and strives to live in accord with other countless kinds of life around us, abiding by the law of nature. Hence, becoming more intimate with other life forms is the ultimate goal of the macrobiotic cooking. 

Easy and light macrobiotic recipes for nice and cozy meals

Have you had the experience of giving up on your resolute decision to eat healthy but quitting in no less than three days? You are looking at the food delivery app, hoping you will eat better starting another day, but the temptation is too close. The author suggests you start out with eating brown rice first instead of changing all your eating habits. It might not be easy at first but once you get a true taste of well-prepared brown rice, then go onto using various roots in your cooking, discovering the savory flavor of the seasonal vegetables, and keep at it, then your life, before you know it, will have changed. 

About author

The author studied in Kyoto and worked in Tokyo. She lived as a workaholic until her health broke down. While she was taking a break from work, she discovered a macrobiotic cooking and became a vegetarian. Unable to overcome her intrinsic good student mindset, she completed the most advanced course at Lima, the macrobiotic cooking school in Japan. At present, in order to bring macrobiotic cooking closer to the public, she runs a pop-up restaurant, “Oneul,” and offers macrobiotic cooking classes, making the menu and curriculum. She dreams of having her own macrobiotic cooking studio where she can share all her experience and knowledge with others.