cooking styles

ENGLISH

In macrobiotic the cooking styles are used to change the energy of the food in order to balance the meal depending on the season, as well as on personal needs.
I give you a simple example borrowed from a well-known macrobiotic lady. Take 3 carrots, grate one raw, boil a long another and cut into slices or matches and fry the third.
Now taste the different cores. Taste them one by one and slow down to feel how your body react.
What would you like on a summer day? What would you like if you had a cold? What more if you need energy? The example seems obvious, but still do the test.
The cooking styles are related to emotions just like different the foods. If you are tense then a plate of steamed or stir fried vegetables can be ideal. If you feel tired or not focused and you need energy, a stew or pressure cooked cereal can certainly help. Also, the style of cooking changes the flavor a lot. Place to have sweet tooth, but there you were recommended to not use any dessert for a while.
Cooking carrots and onions with the method Nishime, long cooking over low heat, you get a sweet cream of vegetable, as a compote to a spread on bread!