This is a basic macrobiotic side dish.In Step 3, add more water if necessary. I recommend using canola oil. 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

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

I wanted to have wakame and onions with a touch of refreshing ume vinegar.Thoroughly drain excess water from the ingredients, then add a little more ume vinegar.Adjust the amount of vinegar to taste. Recipe by Jinbaro

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.

I take macrobiotic cooking lessons. I arranged my grandmother's kimpira dish into a macrobiotic style.Serve on a plate without mixing too much after you add the mizuna. Otherwise, you will lose the crunchiness. Kombu based dashi can be replaced by using 1 teaspoon of dashi stock and 1 tablespoon of water. For 4 servings. Recipe by Korigata

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.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

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 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

Sorry i over fried it😊😊😊

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