Abstract

“Gluten-free” refers to dishes that don’t use gluten, a protein contained in grains such as wheat, barley, rye, and oats. In addition to being gluten-free, the recipes in this book do not use animal-based or wheat-derived ingredients, which can really burden the body.
The recipes also incorporate macrobiotic wisdom such as: How to choose ingredients to improve your health and maintain balance,
and cooking methods that maximize nutritional intake. Simple ingredients, seasonings, and cooking methods are used, but the dishes presented here bring out the flavor and sweetness of each and every ingredient. They are truly delicious and they will replenish your body and mind. This book presents thirty-one delicious recipes that you can enjoy with any of your favorite drinks.
In addition, we introduce gluten-free alcohol drinks.
• Wine
• Plum wine (made from alcohol that doesn’t use wheat)
• Shochu (made from buckwheat, potatoes, and brown rice, but not
wheat)
• Japanese sake
* Beer is made from wheat, so it has been excluded.

Author’s Information

A culinary researcher and the founder of a macrobiotic diet cooking school, "Natural Kitchen
Laboratory: Macro Utase." Uehara actively develops recipes, publishes recipe books, and in addition holds seminars, lectures on nutritional education, and corporate training.