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 Shiitake in Shiro Miso

designed by Wieke Nelissen


February 12


  • 12 cm daikon, cut into large pieces (3 pieces per person)
  • 4 shiitake, soaked until soft, then cut into thin slices, the hard part of the stem removed
  • 4 cm kombu
  • a pinch of sea salt
  • ½ tablespoon shiro miso
  • ¼ teaspoon grated lemon-peel



Place the kombu in a heavy-bottomed casserole and place the shiitake on itand the daikon on top of the shiitake. Add 1 cm water and a pinch of salt. Boil on a medium high fl ame until the daikon is almost tender. Dissolve the shiromiso in a little water and add the lemon-peel. Add this to the daikon and shiitake and boil a few more minutes, until the liquid is gone. Mix thevegetables and the shiitake, cut the kombu into thin strips and add it to the dish. Serve hot.







Ingredients, top quality knives, kitchen ware,
Wieke’s cookbook & many other books
including the new Ideal Food Pattern brochure
are possible to order online:




A new & delicious recipe tip on Tuesday 10


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