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 really standard, basic macrobiotic recipe. It's sweet and packed with umami flavors, so everyone in our family loves it.If you soak the kiriboshi daikon (with the usual method) the umami will run out into the soaking water. It's enough to just rinse it quickly Use firm koya tofu without leavening agents. It will have a lot more umami. Recipe by Ruruko

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.

This is a macrobiotic recipe.The burdock root will burn right away if too thin. But if the shavings are too thick, they will not become crisp. Let's just say, there's a fine line between too thin and too thick. Recipe by Ruruko

While trying to figure out what to do with my daikon radish leaves, I tried out various recipes, but I kept coming back to this one. It's delicious.When rehydrating the shiitake mushrooms, you can speed up the process by breaking them into smaller pieces, then soak them in water. For best results, you should put them in a jar with water the night before so they can be used right away; I recommend this method since they will be tasty... When I'm in a hurry, I just break them up. Recipe by moriam

I wanted to create an easy and delicious macrobiotic dish that I could quickly prepare. Recipe by Rabuchafe

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

Apple simmered in salt is a macrobiotic recipe, but adding sweet potato makes it taste like sweet chestnut paste. If you have time, simmering the apple well makes it soft right down to the core. The core is basically just a ball of energy.It's simply a salt simmer, but you'll be surprised by it's sweetness. When simmering the apple, if you use too much water it'll take a long time so be moderate with the amount. If it doesn't seem like enough, add a little at a time. If you don't have any Jonathan apples, Fuji apples are okay, but it may be a bit lacking in acidity so add a bit of lemon. It's plenty delicious as-is, but you can also use it as pie filling or serve it on top of crackers. ❤ Recipe by Ruruko

This is a macrobiotic side dish. This uses plum vinegar, which is a good remedy for upset stomachs.Be sure to simmer on a low heat and don't blast it, otherwise the onions will stick together and become discoloured. Keep an eye on the pan, and gently agitate it every while. Recipe by Ruruko

After tasting burdock root potage at a wedding celebration held at a one-star restaurant, I'd been wanting to eat a macrobiotic version, so I came up with my own recipe.Since this potage is full of fiber, it's almost like a soup that you eat. For those who don't like the grainy texture, strain it before serving. Recipe by U-ra

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

This is a macrobiotic recipe.The nodes of the lotus root have a stronger medicinal effect.For coughs with lots of phlem, use dried lotus powder. Recipe by Ruruko