Macrobiotic Umesho Bancha Paste

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

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

I made this once when I was out of sweetening ingredients, but it still turned out delicious. Now it's a staple dish.Just be sure not to burn it. Recipe by moriam

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 made this sauce to be used as a substitute for mayonnaise using macrobiotic ingredients.You can keep this sauce in the refrigerator, but in that case please don't add the soy milk, just mix the milk in just before you use the sauce. Please use miso and sweet ingredients that don't have any additives (just ingredients such as rice, soy beans, salt, etc.)By the way the taste is a little different from that of regular mayonnaise. If I had to describe it, I would say it's like mayonnaise mixed with sesame seeds. Recipe by Miyakojika

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

This recipe was for a potluck held on January 21st, 2011.Sauce.This time I used ■ Soy Sauce + yuzu soy sauce + egoma (perilla) oil + a little bit of shichimi.Adjust to tastes. Recipe by Occhi

Kurumabu cutlet is the definitive standard macrobiotic recipe. This is how we make it at our house.If you're in a hurry, you can rehydrate the kurumabu sliced into your desired thicknesses with mentsuyu with grated daikon!For the frying oil, I recommend low-temperature compression canola oil. It's delicious and good for your stomach!Since it doesn't oxidize easily, you can reuse it many times. It's very economical! Recipe by Piyonofu

Here's a standard recipe of ours. It works really well as quick lunch, or a savory treat after to enjoy after drinks. It'll make a very light meal.Adding the soy milk last (not letting it boil) keeps it from breaking down.If you dissolve a little kudzu starch in the soy milk before adding it, it'll take on a thickness that'll help it from breaking down. So if you're concerned about the consistency of the soup, try some kudzu.If you have any soup left over, add some to your regular bowl of miso soup, it'll turn out delicious. Recipe by moriam

I love stuffing abura-age with noodles.Using store-bought abura-age is fine. If you let it sit for a while in the seasoning, the flavors will settle in and make it even more delicious. I recommend this for picnics. Recipe by Ro-zuminto

I heard that in macrobiotic cooking, "mayonnaise" is made with tofu. I did some re online, and tofu "mayonnaise" recipes were rather complicated. But I also found a recipe for a white cream sauce that's just made by adding salt and pepper to soy milk. So, I aimed for something in between, a creamy tofu sauce that is rich yet easy to make.If you want to make this recipe macrobiotic, replace the ◎ ingredients with the substitutes in parentheses. Recipe by Niacchi

I'm currently studying a macrobiotic diet. I thought of making meat sauce with koya dofu as a substitute.If possible, use a no-yeast koya dofu and ketchup without any artificial flavoring. For 2-3 servings. Recipe by ano mama

I created my own version of a recipe I learned in the U.S. ☆Let the tofu soak up the sauce. You can use the remaining sauce as gyoza dipping sauce. Recipe by Macrobi chef

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 standard macrobiotic recipe.If you add the konbu while the adzuki is cooking, it'll simmer faster.Adding kabocha to adzuki konbu gives this dish a sweet flavor, making it easier for kids to eat. Recipe by Ruruko.

My friend made these for me once and I wanted to try making a macrobiotic version.Place the umeboshi on top of the side of the cucumber with the skin. If the umeboshi comes into contact with the moist cucumber flesh, it will become too wet. Instead of cucumber you can fill these rolls with Japanese yams, cooked dried shiitake mushrooms, carrots boiled in salt water, tamagoyaki, etc. Whatever you want! Recipe by Ruruko

I had lots of komatsuna I needed to use, so I came up with this recipe.The dashi soup stock makes this sauce quite runny, so reduce for a thicker sauce. Recipe by makityxxx

There was mini salad with cucumber, corn, and tomato at a restaurant where I worked as a part-timer, and it was nice and colourful. I was wondering if I could turn it into a macrobiotic dish, and I arrived at this recipe Tomatoes are delicious in this dish, but it might make the dish watery, so I added raw red bell pepper instead.Put all the ingredients in a container, and cover with a lid, then lightly shake it. All the 3 colours and the dressing will be mixed nicely. Recipe by Arishia

I referred to macrobiotic recipe books and came up with my own method. In these books, this type of cream is usually called tofu cream.Please keep this in the fridge and consume it all the following day. While storing, some liquid will come out so make sure to drain before use.It has a creamy and rich flavor. Plus, it's not too sweet.You can taste the tofu a little bit and so it's different from your conventional whipped cream, but it does go well with sponge cakes. Recipe by Miyakojika