This is an easy Japanese recipe that's great when you don't have time.This tastes even better if you let it sit for a while before serving. Recipe by Macrobi chef

Usually I season our family meals very lightly. But sometimes you want a concentrated dish.Adjust the amount of ingredients to taste. Use whatever vegetables you like!I used brown rice amazake as the sweetener, but you can use regular white rice amazake (without sugar) in the same way. Recipe by Piyonofu

This inspired"Sweet and Salty Miso Flavored Stir-Fried Udon Noodles".-Adjust the amount of doubanjiang to your preference.-Add any vegetables that are left in your fridge. Recipe by bobitin

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

I made this for my bento while imagining how it would taste.Steaming the eggplant decreases the amount of oil needed as well as time. It will also taste good if seasoned with shichimi chili pepper powder. Recipe by Fujimayumiho

Sweet potato leaves are not my favorite, mainly because it's so readily available in the restaurants, it's tough to imitate or create anything different. Also since I believe we should eat all food in it whole form, I dislike the idea of de-stemming but I had to do it for the picky eater. Nevertheless I was pleasantly surprised how close the sauce is to the traditional fu ru taste minus the additives & sugar content.

I wanted to make a satisfying dish for my husband...but I don't eat meat, so I used kurumabu instead.After the ingredients are prepped, this dish can be made quickly!!You can season the kurumabu, beforehand but they are tasty as they are. Recipe by Rinnyo

This is a recipe passed down from mother to daughter.As a child, whenever my father's new potatoes were harvested from our garden, my mother would make this sautéed dish for me.It's our regular seasonal home-cooked dish.Since they're sautéed whole, it's best to use the small potatoes, making it easy to cook and eat.Adjust the cooking time in the microwave to the size of the potatoes.In Step 3, sauté until the skins have browned. The crispiness of the skins and the roasted flavor goes well with the miso sauce. For 4 servings. Recipe by Pcocoon

Wanting to eat eggplant in some delicious way, I added walnuts to my favorite dish of eggplant miso stir-fry. This is one of my favorite dishes.By adding a little bit of katakuriko starch to the ● ingredients, the walnuts will not be too crumbly, and will cling to the eggplant better.This not only makes it easier to eat, but this is the secret to what makes this recipe tasty--each bite has a touch of aromatic walnuts. Recipe by ayureo

I ate a sweet potato soup for lunch at a cafe and thought it was so good that I wanted to try and replicate it at home. The soup I ate tasted of seasoning and dairy products but I wanted to try making it "Ruruko"-style and made it non-dairy.I used potatoes that were a bit old so they didn't have a very high water content. If you use newer potatoes you may end up with runnier soup. The taste was quite rich. Recipe by Ruruko

I wanted to make a tasty sweet potato dish with a hint of butter.-Cooking times differ according to your microwave at home and the size of the sweet potatoes. Adjust if necessary.-If you don't use a non-stick pan use a little oil for cooking the chicken. If it is a non-stick one, the chicken fat is enough to cook with. Recipe by Soraten mama

I remember seeing a recipe similar to this one in a macrobiotic recipe book.Sometimes it will take a while to stir-fry the carrots, but the more you take your time cooking them, the sweeter the carrots will be. Recipe by Aminya