TROPICAL AND SEMITROPICAL REGIONS

Traditionally, in South Asia, Southeast Asia, Africa, Central and South America, and other tropical and semitropical regions, people have been eating cooked whole cereal grains as principal food. The grain, including long-grain rice, basmati rice, sorghum, and others, is complemented with vegetables, as well as soup and broth, beans and sea vegetables, and other categories of food in the standard macrobiotic diet.

Proportions of foods, cooking styles, seasoning, and other factors may differ from standard cooking in temperate regions. For example, the amount of vegetables, fresh raw salad, and fruit may be slightly higher; steaming, stir-frying, braising, and other lighter cooking methods may be used more frequently, including boiling of grain rather than pressure cooking; and less salt, miso, and soy sauce or lighter miso and other seasonings may be used. However, in a hot and humid climate, a salty taste may often be more required than in a temperate climate.

In addition to whole grains, some cultures and island societies such as Hawaii and the Caribbean islands have traditionally consumed cassava, taro, yams, sweet potatoes, and other roots and tubers as staple food. In such cases, these may be included in the grain category as the principal source of complex carbohydrates.

In addition to fish and seafood, a small volume of wild animals, birds, and insects may be eaten if traditionally and commonly consumed. Also a small volume of spices, herbs, and aromatic, fragrant beverages may be taken on occasion to help offset the high heat and humidity. Typical foods in tropical and semitropical regions include:

Whole Grains and Staple Roots and Tubers

Other grains, grain products, staple roots, and tubers that have traditionally been consumed in tropical and semitropical regions.

 Vegetables from Land and Sea

Other vegetables that have traditionally been consumed in tropical and semitropical regions

Sea vegetables, water moss, river and lake moss

Fruit, Nuts, and Seeds

Other fruits that have traditionally been consumed in tropical and semitropical regions.