In Search of Vegetables

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Any vegetarian will tell you that it’s just plain difficult to find a good meal. Most restaurants of the world serve meat, perhaps less than 20% of the menu could be considered vegetarian. In Asia, especially Japan, that portion shrinks significantly. That’s because most dishes in Japan call for some kind of animal products (usually fish). For the vegetarian visitor, it can be exasperating. As a DMC travel agency, our job is to find great locations where our clients can enjoy a pleasant meal without having to worry if their food has meat in it.

Recently, I heard through a friend about a great Kyoto, macrobiotic restaurant “Gomacro Salon”, a portmanteau of goma (more on that later), and macrobiotic a kind of diet and lifestyle. I decided to get in touch with the restaurant to see what they were all about. A week or so later, I was there speaking with their delightful team and trying one of their vegetarian curries.

Apart from being just an herbivore’s sanctuary, the team explained to me about the concept of Gomacro—bringing health through macrobiotic solutions. That means eating whole grains, in-season vegetables, and organically grown food. The menu changes on the season and what’s available. The team buys locally from Kyoto farms, which is a great way to reduce the ecological impact of your visit and support local economies. Not to mention, the food is always fresh.

But why did they include “goma” in the name? Well, goma means sesame seed in Japanese. So in addition to making great food, the company also runs a factory producing all manner of sesame seed products. It seems they can make anything from sesame: oils, dressings, seasonings, and more. All produced locally in their Kyoto factories.

And for those foodies out there, don’t worry: the curry was perfect. Of course they recommend it with some sesame on top.