I had a pasta with carrots and walnuts that was so delicious, I wanted to try making something similar with komatsunaThis recipe is so easy that there are no special hints.It's a bit of a bother, but by dividing the komatsuna into stems and leaves, you can enjoy 2 different kinds of textures. Recipe by Sanbaru shokudou

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 wanted another side-dish to go with my meal, so I came up with this.Sprinkle on the salt while the komatsuna is still hot (be careful not to burn yourself!!)The komatsuna will become much more flavorsome if you rub the salt in thoroughly.I think I've been quite sparing with the salt and oil, so feel free to adjust to your liking. Recipe by Rinnyo

The stewed kurumabu I had at a macrobiotic restaurant was really good, so I tried making it at home. Recipe by Pe-chan mama

I made this recipe because I didn't want to waste leftover kombu used to make dashi stock.Keeps in the refrigerator up to 5 days. Recipe by Chokorabu

I made some basil pesto and served it tossed with spaghetti for my family as our first meal of the new year.As long as you have some basil pesto, this can be made in an instant! Recipe by Sumairuzunko

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

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

You can keep genovese in the freezer. If you can't use up all the basil at once, you can make the sauce using the same amounts of ingredients listed, and keep it in the freezer for when you need it. It's also nice with chicken. Recipe by Itokazu

I used the all-purpose dashi soy sauce I always have in stock, and make all the other ingredients ready while the spaghetti cooks.- For 2 servings. Recipe by FarmersK

I've been eating okara a lot recently. This time I made a side dish with it, instead of cake which I usually make.I didn't add mixed beans to the ingredients list, but I added them in Step 1 and cooked with other ingredients. The texture of kurumabu is very nice. Recipe by komutatata

Only add the pasta after bringing the pot of water to the boil. If possible, use organic pasta.Seasonal vegetables are full of nutrients, so use spring cabbage if possible.Boil the pasta al dente. Recipe by Macrobi chef