Macrobiotic in disguise

A bit more details on macrobiotics. Chew your food 50 times. Yes, 50. That helps with digestion and some say, the slower you eat, the more enjoyment and nourishment you receive from from food, and thus, the less you will eat. In terms of composition, a meal should comprise of the following:

• Whole cereal grains, especially brown rice: 40–60%
• Vegetables: 25–30%
• Beans and legumes: 5–10%
• Sea vegetables: 5%
• Fermented foods, such as miso, sauerkraut, kimchee: 5%

So in writing the menu, here's what I came up with.

Ume shiso brown rice
Burdock and lotus root simmered in miso with wakame
Hoisin glazed roasted tofu

Short grain brown rice was steamed with an umeboshi plum infused water that had sat overnight, and then tossed with toasted sesame seeds, sweet rice vinegar, and freshly chopped shiso leaves. The root vegetables were simmered in a broth of sauteed ginger and red and white miso. After about 1 hour and 30 minutes, the veggies were mostly strained and tossed with hydrated wakame and a splash or two of yuzu citrus juice and sesame oil. Both yuzu and sesame oil are strong, so not much is needed. As for the tofu, I knew hoisin is a pretty strong sauce and thus did not marinate the tofu overnight. I tossed the tofu in a blend of ginger, hoisin, sherry vinegar, and white peppercorns and then roasted them in the oven. And to add accent to the dish, a honey sesame adorned the plate. Made with a blend of toasted sesame seeds, ginger, organic honey, nama shoyu, orange juice, and a touch of sesame oil, the sauce rounded out the dish and was really tasty over the rice.

How balanced and nourished would you feel after a meal like this?