e a V e g e t a b l e s
vegetables or seaweeds are part of the normal diet from
some of the oldest countries such as Japan.
are very rich in minerals, that is the reason why they
are esential in the occidental diet. It is recommended
to eat every day a small amout of seaweeds, 5- 10 %, a
day. Each kind of seaweeds have a special way of
preparation, it is important to know them so they can
keep thier benefits and we can
enjoy thier good flavour.
many kind of seaweeds, howerver in the macrobiotic there
are mosly used the ones we mantion below.
Every seaweed vary from one to another, thier
nutritional and medical values, the way of cooking them,
all this we explain in the classes, in order to take
more adventages of them, they should be studied deeper.
following recipes are for those who already know
macrobiotic, because we do not specify thier benefits
and pervious preparetion.
A r a m e
Salad with Arame
the salad ohitashi with the basic recipe. (Without the
kuzu sauce) Add arame before cooked only or with
onion and shoyu. (They can be remains of the previous
day) To mix well. Ideal accompaniment of millet.
N o r i
Prepared some brown rice with the basic recipe. Toasted
nori is cut in 4, the little bolls are formed with the
rice, put an umeboshi inside them, they are wrapped with
the nori. They must remain totally covered.
Notice: They Are ideal when one goes of tripm since they
bear a couple of days without be keeping thme in the
regrigerator. It is a good alternative for singles,
when they do not wante to cook every day.
H i z i k i
Soak the hiziki as usual. Simmer them for aprox.
35 minutes, add shoyu, leave them other 20 minutes.
toast the almonds, mix them with the hiziki, decorate
them with parsley or scallions.
A g a r A
g a r
Cook the udon and leave them to get a bit cool. Cut them
into strips of aprox. 5 cm. In the same water of the
udon, in the broth, add 15 g. of agar agar let it boil.
keep on stiring until they are dissolved.Add some
shoyu or salt and some ginger juice
Grates a carrot and add it to the broth, leave it
a few minutes untill they get a bit
soft. In Put the udon in a form add the broth to cover
it. Lleave it to get like a gelly. Excellent dish for
K o m b u
Soak of kombu in 3 cups of water for minimum 3 hours.
After that, set it boil 15-30 minutes, the longer
you boil it, the more intensive is the flavor.
Adds vegetable cut in the shape of chrysanthemums, salt
or shoyu and boil it 10 more minutes. Decorate it with
parsley. You can add some fish flakes or small fish
cubes. Another alternative is to added cooked
cereals (remains of the previous day)
W a k a m e
Prepare a pickle with red radish. Soak some wakame and
add it to the pickle. Add umeboshi vinegar and some
mirin. Decorate it with toasted sesame seeds.
D u l s e
Prepares some udon or soba (or any another whole wheat
pasta) with vegetables and kuzu sauce. Add toasted dulse,