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


 



 

 

Nori Condiment

Designed by Wieke Nelissen


July 6

 


2 sheets unroasted nori, torn into small pieces
1 ½ tablespoon shoyu
2 tablespoons mirin
2 tablespoons water
1 tablespoon toasted sesame seeds as a garnish

 

 

Place the nori with the shoyu, mirin and water in a small pot. Bring to a boil and simmer for a few minutes, until all the liquid is gone. Serve with the sesame seeds as a garnish.

 

 

 

 

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

www.deshima.eu

 

 

New recipe tip every monday

 


For more recipes and product information,
visit our monthly cooking classes