Macrobiotic Baking with Karin

If you are like me and don’t know much about macrobiotic food, starting off with freshly baked goods is a good initiation. I was lucky enough to meet Karin Tamura at one of my kids pop up shops, Small is More, where we quickly got talking on healthy living, slow living and life in general whilst nibbling on her macrobiotic cookies and cupcakes.

Karin runs a macrobiotic catering service in Tokyo. She told me how she started off and the reasons for her change in diet. I think you will be interested in her story too. Supporting this lady, Karin in her mission to inspire everyone to healthier choices, in diet, starting with freshly baked goods. I say this sounds like a good deal, don’t you?

Can you tell us a bit about yourself?
I was brought up in Chigasaki-city, Shonan,looking at the sea and Mt Fuji. I live with my husband and son now in Minato-ku,Tokyo. I teach macrobiotic cooking at home and I sell baked sweets at events and on request.

When did you start getting interested in Macrobiotic food and why? What benefits did you notice?

I drank liquor every day from stress when I was 30 years old. I was tired every day. I suffered from poor blood circulation, constipation, headache and disheveled autonomic nerve.

A yoga teacher introduced me to the Macrobiotic then. I was impressed by this low based on nature and began to study. I started eating organic food including brown rice, vegetable, beans and seaweed. Naturally, I began to think about the environment.

There was a good change in my health after several weeks already. Ever since I’ve lived a macrobiotic life for 11 years.

My body and mind became healthy and I became positive. I’m able to do things that I couldn’t do when I was ill. I’m happy and my life is fun, thanks to macrobiotic meal method.


Karin shares one of her Afternoon Tea Cookies recipe with us:

  • Ingredients for mixture A
    Wheat weak flour 120g
    Pistachio 15g
    Non-aluminum baking powder 3g

  • Ingredients for mixture B
    Pure soy milk 30g
    Rapeseed oil 15g
    Beet suger 15g
    Maple syrup 15g
    Natural salt a pinch of

  • Warm the oven to 180℃.
    Powderize the pistachio by using power blender.
    Put Ingredients for mixture A in a bowl and mix them with a whisk to make mixture A.
    Put Ingredients for mixture B in a bowl and mix them with a whisk to make mixture B.
    Put the mixture B into the mixture A and mix them with a rubber spatula to make a cookie dough.
    Spread the dough until it is 5mm thick and cut them out with cookie cutter.
    Bake it for 13 minutes.

When Karin is not behind the oven, she resources her soul somewhere in nature. By the sea, in the mountains. Where ever she can. Reconnecting to earth, grounding and feeling fresh and grounded. We truly should never judge a book by its cover, nor a person before knowing them. We all have unique stories, which make us, who we are now.

(Karin’s favourite place – Yugihama Beach in Kamakura.)

Contact Karin for orders & follow her on instagram