Russian Information Network
Desserts Meat Seafood Beverages Appetizers Poultry Batch
 Cookery Art
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system 15Mb!
Free Hosting
Game server
Tests on-line

 Macrobiotic > Basic Macrobiotic Recipes
Basic Macrobiotic Recipes

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.

Steamed Greens

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.

Cooked Apples

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.

Amasake Pudding

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.

Bancha Tea

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.

Russian cuisine 
Etiquette & serving 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 


Recipe search
Ingredient search
Advanced search
Our button:
Copyright © RIN 2001-2005  * Feedback