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




Hiziki with Fresh Lotus and Carrot

designed by Wieke Nelissen



November 28


  • 1 ½ tablespoon dried hiziki, washed and soaked for 20 minutes in water
    to cover
  • 5 cm fresh lotus root, cut into thin slices
  • ½ carrot, cut into thin slices
  • 1 teaspoon sesame oil
  • 2 tablespoons shoyu (or to taste)
  • 1 tablespoon mirin
  • 1 tablespoon toasted sesame seeds as a garnish



In a heavy-bottomed casserole put the oil and heat it up on a medium fl ame. Add the carrot and the lotus and stir-fry for 1 minute. Now add the hiziki, without the soaking water, and stir-fry for 1 more minute. Add the soaking water of the hiziki, the mirin and the shoyu. There should be enough liquid to almost cover the hiziki and the vegetables. Boil for 45 minutes, then remove the lid and boil away the excess of liquid. Serve garnished with the sesame seeds




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


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visit our monthly cooking classes