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 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 basic macrobiotic side dish.In Step 3, add more water if necessary. I recommend using canola oil. Recipe by Ruruko

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

I based this on a recipe I found in a macrobiotic cookbook.★ For best results, the patties should be thin and fried to a crisp. When forming the patties, they may appear loose, but not to worry; they will harden while frying. Recipe by Meifan

I revised a recipe I saw in a macrobiotic cook book.If you vary the vegetables, you can create a new dish.For preparation, rub the konnyaku with coarse salt and blanch quickly. This reduces the bitterness of the konnyaku and helps it to absorb the seasonings better. Recipe by Yuuno17

This is one of the cakes at my favorite vegetarian cafe. I've been thinking about how I could make this cake at home, and I finally came up with my own version.If it's hard to bring the mixture together, add another tablespoon of water to see if it works. Adjust the baking time on your oven. Recipe by Musashi

I changed the burdock tsukudani that I always make into shigureni-style, and added konnyaku. Recipe by FarmersK

I'd found a recipe from somewhere way back when for fried lotus root seaweed. Since I started a macrobiotic diet, I substituted the egg with nagaimo. It made them more chewy. ＾＾Place them with the nori facing down, as if you're gently sliding them in. Fry until golden brown. Use whatever sauce you like. Recipe by Jinbaro

I can't get enough of tofu soboro.I use homemade 2x concentrated mentsuyu made with soy sauce and mirin in 1:1 ratio. I just combined them in a pot, and heated up the mixture to evaporate the mirin's alcohol.Adjust the amount of mentsuyu depending on the brand or type you use. Recipe by Mikikimiki

I figured I would make a curry flavored niku jaga with pork, taro potatoes, and shimeji mushrooms etc., but I changed my mind, and made Japanese-style curry . This is superb if you eat it while breaking apart large taro potatoes. I am really happy with how thus turned out.Using konbu seaweed broth works really well for the soup stock. The burdock root also produced a nice aroma for the broth . Burdock root+taro potatoes+shimeji mushrooms+pork etc. is a good combination, and are indispensable ingredients. For 9 servings. Recipe by Okaraseijin

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