The Kushi Institute of Europe


 



 

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 6 grandchildren.

 

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


 




Ume-Cha-Zuke

Designed by Wieke Nelissen


8 March 2010



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.

 

 

Look for a new recipe every week!

 

For more recipes see:
cooking classes of the dutch program

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

 

 

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