Masaaki-sama’s Sacred Word I regularly eat brown rice too.I eat semi-polished rice, but I also love the bold, full-bodied flavor of brown rice.The world’s foremost experts on nutritional science say that eating vegan foods in their whole, unrefined form (whole food plant-based diet) demonstrates the greatest healing power against lifestyle-related diseases including cancer, with brown rice being a prime example.In this day and age, practically everything is refined—white rice, white sugar—we are always eating soft, processed foods that you can basically chew even if you didn’t have any teeth. The only thing that will give these spoiled teeth and digestive organs a kick in the pants is brown rice.From long ago, brown rice has been called a “nutritionally complete food.” One grain of rice contains nearly all the necessary nutritional elements for a human being to survive (but not all).White rice that has been stripped of those precious nutritional elements are nutritionally empty.We cannot make light of the power of the nutrients found in brown rice.For those who feel low on energy or lacking strength, I encourage you to eat it regularly.However, due to its tough, fibrous nature, those with weakened digestive organs and children should not eat it. Also, it should be avoided when the weather is hot, like in the summer.Otherwise, eat brown rice, chew it and chew it, and let the body receive those nutrients whole.It has been over 80 years since Meishu-sama flatly declared brown rice as “unpalatable” at the time.Through the grueling efforts of farmers, unpalatable brown rice is now part of a bygone era. Meishu-sama must certainly be happy now.If Meishu-sama were living now, I can’t help but see him before my eyes, saying, “I regularly eat brown rice too,” like it was completely natural.Meishu-sama did not come to a standstill in 1955—he is evolving each and every day.If you are still clinging to something now that Meishu-sama said more than 80 years ago, he would clearly be disappointed. We must not turn Meishu-sama into a fossil-like existence.Meishu-sama is alive now too! For my birthday dinner, my wife, Mami, made me a “traditional simple Japanese meal” (“ichiju issai,” which consists of rice, miso soup and one side dish)—or rather, a traditional Japanese meal of the Lord’s Supper. This time too, was brown rice (and cooked semi-polished rice was prepared separately for our children).Now the amount of the rice serving shown in the photo is only a portion of what I actually had, to look elegant for the photo. It is only a tiny portion.Rice is the staple. Regardless, I eat a lot of it. I chew and chew and chew. I eat and eat and eat. As long as there is rice, I practically don’t need anything else. I love you, rice.Returning to the subject at hand—the rice that Japanese men should eat, miso soup, plus one side dish (today, it was vegan takoyaki). Is there any birthday dinner better than this?Together with my wife and children, we pray, and then eat.“Is it really all right to have such a sumptuous meal?” “You can’t eat this kind of food no matter how much money you have.” “This is much more wonderful than eating at any high-end restaurant.” Every day, these kinds of unexaggerated thoughts well up from the bottom of my heart.For people who are accustomed to the word “dinner,” which has been plastered over with Western values, they may think I’m basically crazy and think, “What’s there to celebrate about such a plain, rice-one-soup-one-side-dish meal on a birthday?” Ah, why can’t they see they’re slaves to food colonialism?I would like for them to awaken to what is true sumptuousness, what is true abundance.Once you awaken to that, there is no going back—in fact, you won’t want to go back at all.Still more, my wife and children also made yomogi ankoyaki (grilled Japanese mugwort dumplings with red bean paste) using the takoyaki griddle. Then with shiratamako (glutinous rice flour), they kneaded dough into heart shapes and more—I heard that making the L-O-V-E letters was really challenging. I am always in a state of heightened focus with divine work, but at that particular moment, I felt that tension ease a little.The yomogi ankoyaki was unquestionably delicious. This is what true dessert is. As I watched my children eat it with great excitement, it is needless to say that sugar and the like are not needed in anko (red bean paste). Once you are in the sugar swamp, it is extremely difficult to free yourself from that addiction. It will mess up your brain. And all you will do is live out your life as a slave to sugar and capitalism. What is more, did you notice the stone chopstick rest?Mei found this heart-shaped stone while playing at the park and thought, “I want to give this to Papa on his birthday!” She picked it up and quietly gave it to my wife without me knowing. My heart overflows at my children’s thoughtfulness. My 46th birthday dinner and dessert.That I can have this kind of meal filled with the joy of life is only because of you, the members.Thank you so much. ━━━━━━━━━━━━━━ On March 21st, Masaaki-sama celebrated his 46th birthday. Happy Birthday, Masaaki-sama!The Meishu-sama who appears before Masaaki-sama’s eyes is the true Meishu-sama. Unless our digestion is weak, we too wish to partake of brown rice and evolve each and every day. The dinner Mami-okusama prepared for Masaaki-sama’s sacred birthday was what he called “a traditional Japanese meal (rice, miso soup and one side dish) of the Lord’s Supper.” And the dessert made by Mami-okusama together with their children, using absolutely no sugar. We have now been taught that this is true abundance, a dinner of the world of Miroku. Birthday Dinner Menu from Mami-okusama*Brown rice. 30 percent polished rice for the children.*Hearty miso soup with kiriboshi daikon (dried daikon strips), carrots, wakame seaweed, aosa (green laver), and flour dumplings. Together with the children, we shaped the flour dumplings into hearts one by one.*Vegan takoyaki—the recipe that was introduced to you previously. Comments like “So good!” “Delicious!” did not stop.*Yomogi ankoyaki (grilled Japanese mugwort dumplings with red bean paste) with shiratama (glutinous rice flour) dumplings. Fresh, tender mugwort that had just sprouted this year was blanched, chopped, and ground into a paste in a mortar, then kneaded into the batter and cooked in the takoyaki griddle. Inside was homemade anko (red bean paste) cooked without sugar.Shiratama dumplings made together with all three children. Hearts and the letters L-O-V-E were formed embedded with each child’s thoughts and feelings and were arranged around the plate. A truly abundant dinner table!Likes, saves and shares are most welcome! ✨