• 1 leek, chopped (only the white part)

  • 8 cups spring water

  • 2 dried shiitake mushrooms, soaked for ½ hour and cut into small pieces

  • 3” piece of kombu seaweed, soaked 10 minutes and cut into small sticks

  • 1 cup hato mugi (also known as pearl barley or job’s tears) grain

  • 1 small carrot, cut julienne style

  • 1 cup mung bean sprouts

  • Soy sauce for taste



Clean and wash the hato mugi well, being careful because this grain often has stones and dirt in it). Put it in a soup pot with the water, kombu, shiitake mushrooms and bring to a boil. Cook with medium-high flame for 20 minutes (note this grain will not get soft on a low temperature). Add carrots, sprouts and return to a boil. Continue to cook until the grain is soft. Add soy sauce to taste and serve.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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