Tofu or Tempeh Stew
1. Soak a 4-inch piece of kombu in 3 cups of spring water.
2. Bring to a boil and cook for 3 to 5 minutes.
3. Add either tofu or tempeh sliced into 1/2-inch cubes along with sliced daikon, carrots, lotus root, or other root vegetables and
cook for about 15 minutes.
4. Add two or three of the following: onions, cabbage or Chinese cabbage, squash or Brussel sprouts, and cook for 3 to 5
5. If you use fresh tofu, add it with the lighter green vegetables toward the end of cooking.
6. Add a small amount of miso or shoyu for seasoning at the end of cooking.
7. Chop finely 2 or 3 scallions and cook in for 1 minute.
Note: All vegetables should be boiled and cooked until soft, but the greens should still be fresh. A small amount of ginger may be added at the very end of cooking.
1. Wash and slice any of the following: turnip greens, daikon greens, carrot tops, kale, collage greens, mustard greens,
watercress, Chinese cabbage.
2. Place the vegetables in a small amount of water (from 1/4 to 1/2 inch) or in a stainless steel steamer over 1 inch of boiling
3. Cover and steam for 2 to 3 minutes, depending on the texture of the vegetables.
4. At the end of cooking, lightly sprinkle with shoyu and serve.
Note: When served, greens should be fresh and bright.
1. Wash several organically grown apples, slice, and place in a pot with a little water to keep from burning (about 1/4 to 1/2 cup).
2. Add pinch of sea salt and simmer for 10 minutes or until soft.
Other Fruit: for variety, try apricots, peaches, blueberries, or other temperate-climate fruit.
1. Place 1 quart amasake and 6 tablespoons kuzu diluted in a little water in a pot.
2. Slowly bring to a boil, constantly stirring to avoid lumping.
3. Simmer for 2 to 3 minutes, remove from heat, and serve.
4. Garnish with a slice of lemon and allow to set before serving.
Variations: Raisins, apples, apricots, pears, peaches, strawberries, etc. may be cooked with the amasake before adding the kuzu.
1. Add about 2 tablespoons of roasted twigs to 1 1/2 quarts of spring water and bring to a boil.
2. Lower flame and simmer for several minutes.
3. Place bamboo tea strainer in cup and pour out tea.