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






Soup: Sweet Onion Mochi Soup

designed by Wieke Nelissen


Februari 19

  • 4 onions, fi nely chopped
  • 2 pieces rice mochi, fi nely cut
  • ½ teaspoon hot pepper oil
  • 1 ½ tablespoon shiro miso (or to taste), dissolved in a little water
  • 1 tablespoon peeled and fi nely cut fresh ginger
  • 2 tablespoons kuzu, dissolved in a little water
  • 3 cups water
  • 1 tablespoon fi nely cut spring onions as a garnish



In a casserole slowly heat up the hot pepper oil and stir-fry the ginger and the onions, until the onions start to look transparent. Add a pinch of salt and, if necessary, add a little water and boil the onions until they are soft. Bring the 3 cups of water to a boil and add that water to the cooked onions. Now add the mochi and simmer the soup, until the mochi is dissolved. Thicken the soup with the kuzu, stirring well. Add the miso, check if the taste is salty enough, and let the soup simmer for 3 minutes. Serve with the spring onions as a garnish.






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