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 Dried Daikon and Dried Tofu

designed by Wieke Nelissen


Februari 24

  • 2 tablespoons dried hiziki, washed and soaked under water for 30 minutes
  • 2 pieces dried tofu, soaked, then squeezed out and cut into thin slices
  • ½ cup dried daikon, soaked for 15 minutes and cut
  • 2 tablespoons shoyu
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 2 tablespoons lightly toasted sesame seeds
  • oil for deep-frying



Deep-fry the dried tofu until crispy, approximately 2 minutes. Drain and place
the tofu in a heavy saucepan. Squeeze out the liquid from the dried daikon and
stir-fry the daikon together with the tofu for 1 minute. Now add the hiziki and
stir fry 1 minute more. Add the soaking water from the hiziki and the daikon.
The food should be almost covered with water. Add the shoyu, mirin and rice
vinegar and boil the hiziki for 40 minutes, covered. Remove the lid and boil
away the excess of liquid. Serve after mixing in the sesame seeds.




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