Wieke Nelissen is a leading cooking teacher in the international macrobiotic community and has been an active teacher for over 30 years.
She has written many articles for various macrobiotic publications, and designed many original dishes.
Her recipes are characterized by
simplicity and are easy to prepare, tasty, colorful and family-oriented.
Since 1978, Wieke has been the co-director of the Kushi Institute of Europe, together with her husband Adelbert Nelissen. They have 5 children and 10 grandchildren.


Wieke can be contacted by email: wieke@macrobiotics.nl




Daikon Shoyu Kombu Shiitake Broth

Designed by Wieke Nelissen

November 17


1 cup daikon cut into matchsticks
½ tablespoon grated fresh ginger
4 dried shiitake mushrooms
8 cm kombu
4 cups water
½ small bag kombu-shiitake dashi
shoyu to your taste
2 tablespoons fi nely cut spring onions as a garnish



Bring the water with the kombu and the shiitake mushrooms to a boil and cook for 10 minutes. Take the kombu out of the water. You may re-use it for cooking beans or vegetables. Take out the mushrooms, remove the hard part of the stems and cut them into thin slices. Put them back into the soup. Add to the soup the kombu-shiitake dashi and the daikon. Boil the soup for 1-2 minutes, until the daikon is tender. Now add shoyu to your taste and squeeze out the grated ginger into the soup. Simmer for a few minutes and serve garnished with the spring onions.




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For more recipes see:
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