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


 



 

 

Natto Condiment

Designed by Wieke Nelissen


October 27

 


4 tablespoons natto
½ sheet toasted nori, cut into thin strips with scissors
1 tablespoon mustard
1 tablespoon shoyu (or to your taste)
1 tablespoon fi nely cut spring onions

 

 

Mix the mustard well with the natto and the shoyu. Serve with the nori and the spring onions on top. You may make individual portions in small bowls, since the natto is very sticky and not easy to serve.

 

 

 

 

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 moday

 

 

For more recipes see:
cooking classes of the dutch program

Or come to our weekends of:
The Art of Cooking School