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




Tempeh Sweet and Sour

Designed by Wieke Nelissen

April 20


200 g tempeh
1 ½ tablespoon shoyu
2 tablespoons fresh lemon-juice
2 tablespoons mirin
oil for deep-frying



Cut the tempeh into 20 cubes and deep-fry them until light golden. Mix the mirin, shoyu and lemon-juice in a small pan and boil the deep-fried tempeh in this liquid, on a low fl ame, without cover, until the liquid is gone. Stir sometimes.
Take care: the tempeh burns easily. Serve hot or cold.





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