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




Sweet Vegetable Shoyu Soup Hoto Style

designed by Wieke Nelissen



April 25

  • 1 slice pumpkin, cut into cubes
  • 1 onion, cut into cubes
  • 1 small sweet potato, cut into cubes
  • 5 cm kombu
  • ¼ teaspoon sea salt
  • shoyu to taste
  • 1 tablespoon fi nely cut spring onions


Bring the water to a boil and add the kombu. Boil for 5 minutes. Remove the kombu (use it for cooking beans or vegetables). Add the vegetables to the boiling water. Boil until they are soft. Add the salt and shoyu to taste. Serve with the spring onions as a garnish.





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