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






Arame with Tofu and Vegetables

designed by Wieke Nelissen


July 15


  • 1/3 cup dried arame, washed and covered with soaking water (10 min.)
  • 1 tablespoon shoyu
  • 1 tablespoon mirin
  • ½ cup green beans, trimmed and halved
  • 1 carrot cut into thick matchsticks
  • 1 cup water for blanching the vegetables
  • a pinch of sea salt
  • 200 g fresh tofu, broken into lumps
  • 2 tablespoons umesu


Boil the arame in the soaking water, the shoyu and the mirin. Simmer for 20 minutes, covered. Remove the lid and boil away the excess of liquid. Cool down.
Blanche the green beans and the carrot, with a pinch of salt, al dente. Rinse and drain.
On a low fl ame, boil the tofu with the umesu for 10 minutes. Puree the tofu roughly in a suribachi with the wooden stick.
Cool down. Mix the ingredients before serving.





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Next delicious recipe tip August 6


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