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Ingredients
- 4-5 cups water
- 1 cup onion, sliced into half moons
- 1 inch wakame, soaked and cut into small pieces
- 4 teaspoons barley miso
- Scallions or parsley, chopped thin
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Instructions
- Put the water, onion, and wakame in a pot. Cover, and bring to a boil. Reduce the fire and simmer for five minutes.
- Take out a little of the soup stock, place in a bowl, and dissolve miso in the liquid. Stir into the soup, cover, and simmer lightly for five minutes.
- Garnish with scallions or parsley.
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Instructions
- Wash rice thoroughly and place in pot with sea salt. Bring to boil. Reduce flame and simmer for approximately an hour. Serve with condiment, pickle, or gravy.
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Instructions
- Roast wakame for 15 minutes in 350 degree oven.
- Dry roast sesame seeds. Stir until they pop.
- Grind the wakame and sesame together in suribachi or blender.
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Ingredients
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Instructions
- Place the vegetables in a jar.
- Mix the water and umeboshi vinegar and pour over the vegetables.
- Cover the jar with cheesecloth and allow to sit overnight.
- Remove the cheesecloth and place the lid on the jar. Refrigerate.
- Rinse before eating. They are good for five to seven days.
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Ingredients
- 3 cups water
- 5 teaspoons tamari
- 2 teaspoons sesame oil
- 1 cup shitake mushrooms, soaked until soft
- 1/2 cup onion, minced
- 2 tablespoons parsley or scallions, chopped fine
- 5 teaspoons kuzu, diluted in 6 cups water
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Instructions
- Heat oil in a skillet. Saute the onion for a few minutes.
- Trim the ends of the stem off mushrooms and slice very thin.
- Saute mushrooms in sesame oil for five minutes.
- Add water and tamari to the mushrooms. Cover and bring to a boil. Reduce flame to medium and simmer for five minutes.
- Add diluted kuzu to the mushrooms and stir constantly until the sauce becomes thick.
- Turn off the flame and add parsley or scallions.
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Ingredients
- 1 cup aduki beans, washed and soaked
- I strip kombu
- 1 cup winter squash, cut into cubes
- 1/4 teaspoon sea salt or tamari to taste.
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Instructions
- Place the kombu at the bottom of the pot. Add squash and then the aduki beans. Add enough water to cover. Bring to a boil, reduce heat to medium-low, cover, and cook until beans are almost done (approximately 2 hours). Add water during cooking process, if needed.
- Season with sea salt or tamari and cook until beans are very soft.
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Instructions
- Put one cup of water in a pot over a high flame. Place steamer inside, and cover.
- When water boils for a few minutes, place greens.in the steamer and cover. Cook for a few minutes or until greens become brightly colored.
- Serve with Umeboshi Plum and Pumpkin Seed Condiment.
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Ingredients
- 1 teaspoon umeboshi plum paste
- 1 cup pumpkin seeds
- 1/8 cup chopped parsley or scallions
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Instructions
- Sort, wash, and dry roast hulled pumpkin seeds in a skillet.
- Grind to a paste in a suribachi. Or use a blender.
- Mix paste with the pumpkin seeds.
- Add water to desired consistency.
- Add parsley or scallions.
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Ingredients
- Use equal amounts of four sweet vegetables (such as onions carrots, cabbage, and winter squash). Finely chop the vegetables.
- Add four times the amount of boiling water and allow to boil for three minutes. Reduce flame to low cover, and simmer for twenty minutes.
- Strain the vegetables. Drink the broth.
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Instructions
- Dilute one teaspoon of kuzu in three teaspoons of cold water.
- Add one cup of water to diluted kuzu.
- Add the pulp of one umeboshi plum to this liquid. Or, if you have paste, put in ¼ teaspoon of umeboshi paste,
- Bring to a boil, stirring constantly, until liquid becomes translucent. Reduce the heat to simmer.
- Add a few drops of shoyu or tamari. You can also add grated ginger.
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Instructions
- Prepare bancha (or kukicha) tea. Strain and put liquid in another pot.
- Add the pulp of one umeboshi plum to the bancha or kukicha tea. Or if you are using paste, then ¼ teaspoon of paste.
- Bring to a boil, stirring in the plum or paste. Add a few drops of tamari. Bring flame down to low and simmer for a few minutes.
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Instructions
- Grate about three tablespoons of fresh daikon.
- Mix the daikon with 1/4 teaspoon grated ginger and a few drops of tamari.
- Pour two or three cups of hot bancha tea over the mixed Ingredients.
- Drink while hot and keep yourself warm.
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Instructions
- Soak one shitake in one cup of water for a half hour.
- When shitake is soft, chop it very fine.
- Put shitake and water in a pot and bring to boil. Reduce flame, and simmer for fifteen minutes.
- Add a few drops of shoyu or tamari during the last few minutes of cooking.
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