Arame Roll Rocks!!!!

Have you ever had a macrobiotic dish, called Arame roll?
I love the way it looks with black and white contrast colors.
We also put corns so that it makes sweet, too.


Here is hot to make it step by step.
It rolled as we make a sushi roll.
We put arame dish rolled outside with tofu, then steamed.

In order to cut clean, it's best to wait until the rolls are cool down.
They look good and taste so good!!!

Macrobiotic Lasagna

One of my favorite dishes is Lasagna. Since I became macrobiotic, I rarely eat tomato dishes. So I miss having Lasagna. Actually we can make Lasagna in Macrobiotic way.
Today we made Lasagna with macrobiotic ingredients.



We substituted tofu for cheese, and we made the butternut squash sauce instead of tomato sauce, and we used dandelion leaves instead of spinach.



Finally we decorated the table with wild flowers. Sanae picked them from North Folk.
The dishes look great with flowers!

Grain Patties and Pasta with Tofu Cheese

It is always to fun to make patties. Today we made patties from brown rice, millet, and veggies.





As you can see, we made a lot of patties! For the sauce, we made from sweet white miso, water, apple juice and Kuzu to thicken it.



The pasta was absolutely fantastic! It was nice idea to use tofu flavored with miso.
It was almost like cheese texture.

Soba salad delight!

Today we had this delicious summery dishes! Especially Soba salad was divine! We learned several tips of making the soba salad; shocking water when we boil soba and we should wash soba well with cold water after the boiling.

We also learned how to cut Kabocha pumpkin which lot of us are scared to do. The easy and safe way is taking the top part first.

Thank you the great tips!

Sanae's friend, Sharon showed us her hand made beads jewelry. These are so beautiful. 100 hours of work on these jewelry is so special.

Tempura Udon and more...

Today we made delicious vegetable tempura udon, Indian curried red lentils, blanched kale salad with ume radishes and cucumber, purple cabbage, and dill pressed salad.

One of GREAT TIPs was that if you run out of ume vinegar, you can substitute with apple cider vinegar and ume paste. He used this to season the pressed salad and the ume radishes, and it was delicious!

Here is how to make a pressed salad - you must use your hands!!!!

Here is the finished meal, amazing!

Tempeh sweet dish...

Today's cooking class' dishes were Tempeh sweet dish, cabbage and turnip pressed salad, brown rice with wild rice, seasonal vegetable dish and corn chowder.
I especially enjoyed the corn chowder, such a seasonal delight!

We had even baby in the class and we all enjoyed.

Special Tempeh from Vermont!!

One of students, Minerva brought grate tempeh of Rhapsody natural foods from Vermont.
This Rhapsody is owned by people who study macrobiotics and we were all exciteed to cook this tempeh. Oh, wow, it was sooooo good and we enjoyed so much.
We wish you could taste it so please enjoy with your eyes!!!!!