In this well-documented study from the 1970s, the authors reveal why soybeans pound-for-pound supply protein of a higher quality and in greater quantity than any other source. When combined with whole grains, all the essential amino acid requirements are easily satisfied. Includes instructions for making miso, soy sauce, tofu, and natto at home.

This book is a revised edition of the first macrobiotic cookbook, including almost 300 recipes, photo recollections of the early 1960s, and sections on seasonings and cutting styles.

This book explains a macrobiotic diet and lifestyle from a nutritional perspective. The roles of protein, fat, carbohydrates, vitamins, and minerals are clearly presented in an easy-to-understand manner.

Does macrobiotics relate only to matters of health and diet? This book illustrates the wide-ranging applications of macrobiotic thought, dispelling the myth that food is the central issue. Includes macrobiotic articles, essays, and lectures by Herman Aihara from 1979 to 1985.

George Ohsawa (1893-1966) was instrumental in bringing to the Western world the wisdom of the Far East. This book brings together some of his most practical teachings on love, marriage, child care, old age, education, and medicine. It is his invitation to a rich and adventurous life, a life of endless learning and infinite joy.

Addresses everyday concerns from personal and marital problems, friendship, and the struggle to accept and be accepted to the bridging of Eastern and Western thought in religion, politics, health, and nature.

A unique system of exercise movements and treatments unlike any other curative method, includes 155 drawings and photographs.

This comprehensive guide to macrobiotic medicine contains much of George Ohsawa's writing on health and the curing of many diseases easily and simply with natural foods.

Dr. Keiichi Morishita reveals the cause and mechanism of cancer and confirms George Ohsawa's conclusion that blood is made from food in the intestines of a normally functioning human organism.

In this guidebook, Herman Aihara exposes the folly of the modern superstition that cows milk is a necessary food for humans, calling it a form of slavery.