by Peggy Kingery, from the November 2000 Newsletter

It's the gift-giving time of year! I look forward to nosing around stores and flipping through catalogs in search of the perfect gift to buy for someone I love. But gift-giving goes both ways. What do I say when a loved one asks me what I'd like under my Christmas tree?

I go to my kitchen, of course, to see if I need to replace any of my cookware or utensils. Macrobiotic cooking requires some special tools that many households might not have or that may need to be substituted with healthier ones. Just like the food we eat should be as natural as possible, so should the equipment we use to prepare it. All items should be made of wood, cast iron, stainless steel, glass, or earthenware.

Many of the cookware items I mention below are now available at the Co-op. Carrie says that she can order any items that do not happen to be in stock. So, look around at the Co-op for some of these great kitchen helpers.

A stainless steel pressure cooker is essential in macrobiotic cooking. The types manufactured today are much safer than the ones made 50 years ago, with features like pressure release valves. They're used mostly to cook grains. Pressure-cooked grains are more digestible, sweeter, and tend to come out "perfect every time" as compared to boiled grains. Pressure cookers are not cheap, but with proper care will last long enough to pass down to future macrobiotic cooks.

High quality cookware is also essential. There are many brands to choose from, but try not to be tempted by those with non-stick surfaces. Stainless steel pots and pans are the best choices. A cast iron skillet also comes in handy, especially for sautéing vegetables or dry-roasting grains and seeds. Glass (Pyrex) and earthenware baking dishes are perfect for making baked beans and casseroles. Electric appliances such as crock pots and rice cookers should be avoided because electricity disturbs the natural energy (ki) of food.

Wooden utensils help prevent scratches on metal cookware. Different sized spoons, rice paddles, and cooking chopsticks are inexpensive and perfect for sautéing, stirring, and serving. Wood is preferred over metal because it contains a calm, peaceful energy that transfers into the food. A wood-handled, natural bristle brush is also needed for scrubbing root and ground vegetables.

A Japanese vegetable knife is another necessity. There are several types available made of stainless steel, carbon steel, or high-grade carbon steel. The latter is the best because it holds a sharp edge longer; however, it also tends to be the most expensive. I've found other styles of knives are also handy: a cleaver for splitting winter squash; a paring knife for peeling ginger and slicing small or delicate vegetables; and an 8" chef's knife for slicing large heads of cabbage or other greens. Because macrobiotic cooking entails cutting a lot of vegetables, investing in a whet stone or other knife sharpener is necessary to keep knives good and sharp.

It's useful to have several wooden cutting boards. I reserve one for seafood so that the fishy odors and juices don't mix with my vegetables. Wooden boards need a bit more care than plastic ones to prevent them from warping. I coat mine with mineral oil once a week or so (any grain- or seed-based oil can be used), let it soak in for several hours, then wipe off the excess. To clean them, simply wipe with a wet sponge; never put them in a sink of soapy water!

Unfamiliar to most Western cooks are a suribachi and a surikogi. A suribachi is a grooved, earthenware bowl that is used to hand puree and grind various foods. A surikogi is a wooden pestle that is used to grind the food in the suribachi.

Pickles are served with most meals, so having a pickle press and a pickle crock make preparing them quite easy. A Japanese pickle press is a plastic bowl with a screw-on lid that presses the vegetables to the bottom of the bowl and quickens the pickling process. A pickle crock is a large, open-topped earthenware keg that is used for making long-aged pickles. An alternative to buying these is to use a straight-sided glass or ceramic bowl, a plate that is a bit smaller in diameter than the bowl, and a heavy weight (I use a brick enclosed in a Ziploc bag).

Serving bowls and storage containers should be made from glass, ceramic, or wood. Using plastic containers is not recommended because the plastic taste may be absorbed by the food. Wood is particularly good to use because it's porous, allowing cooked foods to breathe, and it absorbs water, resulting in less spoilage. Wooden bowls need to be treated with oil, like cutting boards do, to prevent them from splitting. I use bamboo sushi mats to cover bowls containing leftover grains because they prevent the grains from becoming soggy.

Other handy items include: stainless steel colanders and strainers for draining noodles and for washing grains and beans; a flat stainless steel or porcelain grater for grating ginger, daikon, and other root vegetables for garnishes; and stainless steel or bamboo steamer baskets for cooking vegetables.

Digging through my kitchen drawers and cupboards makes me hungry! I'll jot down my wish list while simmering the beans for this warming winter stew cook.

Savory Black Beans With Squash
(adapted from Cooking the Whole Foods Way by Christina Pirello)

1 3"strip of kombu, soaked and diced
1 cup black beans, soaked 6-8 hours
2 cups water
2 tsp sesame oil
6 garlic cloves, minced
2 Tbs gingerroot, minced
1 onion, chopped
1/2 tsp cumin
3 celery stalks, diced
3 cups winter squash, cubed
1 Tbs barley miso or shoyu

Place kombu in a saucepan. Add beans and water, bring to a boil, and simmer 45-60 minutes until tender. Transfer to a bowl and set aside.

Heat oil over medium heat in the same pan. Sauté garlic, ginger, onion, and cumin for 3-4 minutes. Add celery and squash and just enough water to cover. Simmer for 10 minutes until tender. Add cooked beans. Do not stir. Season with miso or shoyu. Stir and simmer for 4-5 minutes. Garnish with sliced green onions if desired.

Peggy Kingery's greatest wish for this holiday season is for peace within hearts, within families, and throughout the world.

 

Copyright: Copyright on articles and recipes are jointly held by the Moscow Food Co-op and the respective authors, except were otherwise noted.

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