Macrobiotic eating, which originated in Japan, has been practiced in the United States for at least the last half century. Increasingly, diners today are encountering it as the result of a cluster of restaurant openings, including that of Seed Kitchen in Venice. (Stefano Paltera / For The Times)
The philosophy behind macrobiotic eating can be complex, but the new restaurants are making it approachable and fun. Seed Kitchen’s menu includes a Southwest-style bean and grain burger, as well as sweet potato fries. (Stefano Paltera / For The Times)
Here’s a closer look at that Southwest-style bean and grain burger, topped with guacamole. (Stefano Paltera / For The Times)
Seed Kitchen calls this dish the Mango Tango. The eggless egg roll is filled with seitan and cabbage. It’s topped with mango salsa. In the bed of the bowl: organic brown rice and broccoli. (Stefano Paltera / For The Times)
At the new restaurants, macrobiotic baking (no refined sugar allowed) has become increasingly sophisticated. Seed Kitchen serves this walnut cookie. (Stefano Paltera / For The Times)
The condiments on hand may come as a surprise. (Stefano Paltera / For The Times)
Seed Kitchen’s married-couple owners, Sanae Suzuki and Eric Lechasseur, practice their welcoming smiles. The restaurant is at 1604 Pacific Ave., Venice. (Stefano Paltera / For The Times)
