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




Tofu in Shoyu and Lemon

designed by Wieke Nelissen



November 23

  • 250 g fresh tofu, cut into 4 slices
  • 3 tablespoons shoyu
  • 2 tablespoons fresh lemon-juice



In a covered frying pan simmer the tofu in the shoyu and the lemon-juice during 2 minutes, turn the slices and simmer 1 more minute.





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




New recipe tip every Monday


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