This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body. You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.The flavor of this dish will change according to the salt content of the umeboshi. Use good quality ingredients. If it isn't salty enough, use a little of soy sauce. Try using the umeboshi pits leftover after making rice balls. Don't clean the pits, they should have some of the umeboshi still attached. Simmer the burdock root for at least 2 hours. Make sure to check the pot occasionally to make sure there is not too much evaporation. Don't let it burn! Recipe by Ruruko.

The stewed kurumabu I had at a macrobiotic restaurant was really good, so I tried making it at home. Recipe by Pe-chan mama

This is a macrobiotic recipe that I learned a long time ago in cooking class. I heard from a lot of people who work in restaurants that this is pretty good, so I uploaded it!In Step 3, when you take the kurumabu out of the seasoning, do not dry it off because you went through all the effort of soaking it.If you use chopped ginger and garlic, it's even easier to make!As for the amount of soy sauce, adjust to suit your tastes as necessary.If you use half a grated onion, it takes on a different flavor. Recipe by himadek

I have a blog page about macrobiotic and Indian food.A lot of women love the texture of chickpeas.I added the soy sauce and miso in this curry, so it suits Japanese people's tastes better than the real authentic Indian curry. For 6 servings. Recipe by Yoga generation

I wanted to make my own macrobiotic recipe that used kurumabu as an ingredient. For 1 serving. Recipe by alyssavege

I wanted to make this without oil so I gave it a shot.For the dashi stock I use water in which kombu seaweed has been soaked.Since it's flavored this doesn't need any sauce. However, if you find it lacking in taste, top it with whatever sauce you like. Recipe by tiormoon

I wanted to eat macrobiotic sweets.The raisins blend in easier with the adzuki if you mince them. Be sure to add salt, as it will help bring out the sweetness of the beans.Adding dried persimmons takes away the acidity for a more natural flavor; but since dried persimmons aren't always available, raisins may be best. Recipe by Ruruko

I make macrobiotic dishes that please my children. This cutlet is easy to make and it is so delicious that even my daughter (who does not like fu) didn't recognize it and asked for seconds.All you need to do once the kurumabu soaks up the liquid and softens, is to batter it up before frying it. If you soak it the night before, you can deep-fry it in the morning for use in a lunch box.We eat it with tonkatsu sauce. Recipe by miki21

This is a main dish that is macrobiotic.When steaming, add water if there is not enough moisture. Since the kurumabu are not soaked before cooking, they will absorb the liquid when steaming. Stir from time to time to balance flavors. The kurumabu are ready when just their centers are left slightly chewy. Recipe by Mille=miru

This is a recipe from a book called "Delicious Recipes for a Macrobiotic Diet, Good for your Body" from Shufunotomo Co.,Ltd. That recipe used wheat miso for half of the miso content. We only have soy miso, so I just used soy miso. I added a bit of beet sugar to reduce the saltiness. The burdock root and walnuts bring out a nice flavor. This is pretty good regardless of being macrobiotic, perhaps?The basics of macrobiotic cooking are to keep the peels and scum of vegetables. You can wash the dirt off the burdock root but don't peel it. It's convenient to use a blender for the mincing. This is enough to last for one week in the refrigerator, 1 tablespoon for 1 adult serving (I divide it up and freeze it). Recipe by Yukiline

In an effort to cook a macrobiotic dish for myself while cooking for my family at the same time, I created this dish while making teriyaki horse mackerel with a paste made from umeboshi and shiso leaves... I was very satisfied.As you don't fry the nori seaweed with the tofu, you can taste the gentle and distinctive flavour more. It also imitates the eel's skin better. Be sure to serve it with sansho powder! (At least that's how I like it. ) The sansho adds a more authentic kabayaki taste. Recipe by moriam

This is a recipe I found in a macrobiotic recipe book that I was looking at the other day. (I forgot the name). I arranged it to make it simpler. It may also be tasty if you add hijiki seaweed or boiled soy beans. (This would make it even more macrobiotic).Parboil any vegetables you use for this aside from the scallions. I recommend using salt and soy sauce with no added preservatives (to keep it macrobiotic). Recipe by Yukiline