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





designed by Wieke Nelissen



Februari 8

  • 1 ½ cup cooked brown rice
  • 2 ½ cups green tea or bancha, not too strong
  • ½ tablespoon umeboshi paste, dissolved in a little of the tea


as a garnish:

  • 1 tablespoon fi nely cut spring onions
  • 1 sheet toasted nori, cut into thin strips with scissors
  • ¼ teaspoon wasabi paste per person (optional)



Boil the rice in the tea with the umeboshi paste for 10 minutes. The porridge should not be completely creamy. Serve hot with a garnish of spring onions and nori. If you like you may mix in a bit of wasabi.





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




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