The author of this book on macrobiotic lunch box recipes recommends a ratio of 6:4. That is, 60% brown rice and 40% side dishes of fresh vegetables and pulses. For lunch today: genmai (brown rice) with hijiki (a type of dried seaweed, also recommended by the author), and steamed potato, broccoli, carrot, and zucchini as the okazu side. The lower photo shows a recent dinner, with potato, bean, and hijiki croquettes (from a recipe in the book) in the frying pan. Canned mackerel in olive oil and asari short-necked clam soup are also pictured.
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