Brown-rice miso wakame soup
Fresh-cooked blend of Lundberg rices (short, medium, and the last of the Jubilee)
6-bag pot (1 cup) kukicha tea
Bio-K Plus probiotic
Leftover broccoli, cauliflower, brown rices in a soup with kuzu, water, and mellow white miso
6-bag pot kukicha tea reused
Tamari almonds
Afternoon Tea Break
Half-cup (4 ounces) of Ume-Sho-Kuzu Drink (No. 325 on page 95, Zen Macrobiotics, by George Ohsawa)
Steamed leftover quinoa, millet, wild rice, and blend of brown rices in a covered sesame-oiled pan
6-bag pot kukicha tea reused again
Tamari almonds
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