The Kushi Institute has been synonymous with healthy, delicious, and macrobiotic food for more than 35 years. Founded in 1978 by Michio and Aveline Kushi in Japan, the Kushi Institute works to educate many–from individuals to large corporations, such as the Ritz Carlton Hotel Company–about the principles of macrobiotics and how they relate to a healthy lifestyle.
Macrobiotics (which comes from makro bios, the Greek words for “Long Life” and “Great Life”), in the contemporary sense, is a dietary philosophy that involves eating whole grains as a staple food, supplemented with local vegetables, and avoiding processed foods and most animal products. The benefits of a macrobiotic lifestyle have been recognized by major scientific and medical communities and publications, including the New England Journal of Medicine, Journal of the American Medical Association, American Journal of Clinical Nutrition, the American Cancer Society, and many more.
In June 2017, Alex Jack, a macrobiotic teacher/counselor and director of the Kushi Institute, and Sachi Kato, an accomplished macrobiotic chef, cooking teacher, and professional photographer, will team up with BenBella to publish The Kushi Institute Cookbook. The book will be a practical, comprehensive guide to contemporary macrobiotic cuisine as taught at the Kushi Institute–the world’s premier macrobiotic cooking school–and will include beautiful photography by Sachi Kato; it is a welcome addition to the BenBella title list!
1 thought on “Kushi Institute and the macrobiotic philosophy”
I’ve always thought that macrobiotic diets are just common sense. Not eating animal products or processed food has to be a healthier option. I’ve pretty much followed a macrobiotic diet for the last 5 years and I’m slimmer, fitter and I sleep so much better too. I highly recommend avoiding meat altogether, it’s made me feel much better about the food I eat.