The macrobiotic diet was popularized in Japan by George Ohsawa and further spread in the US by Michio Kushi.
The diet is based on the principle of yin and yang, which encourages the balance between opposites. In macrobiotics, each food has an energetic property. Certain foods tend to be more yin, others more yang. Eating for energetic balance helps to promote health.
In general, foods that are yin are considered cooler and lighter. Yang foods are considered hotter and denser. Eating foods that are more balanced between the two is ideal.
Also, macrobiotic thinking promotes eating foods that are locally grown and in season. It respects the energy and care put into preparing and eating food.