If you're unfamiliar with macrobiotic food, it originated from Japan and has a strong sea vegetable and fermented soy and vegetables base. In this simple recipe, short grain brown rice is combined with arame, a type of Japanese kelp, savory onion, nutty sesame seeds, carrot, and is finished with a drizzle of salty tamari. This comforting dish will keep you full, yet it won't make you feel weighed down.

Macrobiotic Brown Rice Arame [Vegan, Gluten-Free]





Cooking Time




  • 2 cups medium grain brown rice (soaked for at least 2 hours with a pinch of salt)
  • 1 tablespoon sesame oil
  • 1 medium onion, diced
  • 1 ounce arame (see notes)
  • 2 large carrots, sliced lengthways
  • 5 tablespoons tamari sauce


  1. First, cook the brown rice as per instructions on packet. Add the oil and onions to a medium sized pan and sauté until golden brown.
  2. Soak the arame in water for 3-5 minutes. Do not discard the water.
  3. Add the carrots to the pan and cook for another 2-3 minutes.
  4. Add the arame with the water just enough to cover all the ingredients and cook for 20 minutes with a closed lid.
  5. Take off the heat and add the cooked rice and tamari sauce.


Arame, also known as sea oak, is a type of kelp. You can find it in any well-stocked Asian grocery or in the international aisle of your local grocery store.


Nutritional Information

Per Serving: Calories: 381 | Carbs: 77g | Fat: 7 g | Protein: 10 g | Sodium: 606 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.