condimento-de-nori-macrobioteca-macrobiotica-zaragoza

  INGREDIENTS: 2 sheets of nori seaweed 1 tbs. of j.c.m. 1 tsp. from shoyu or tamari 1 tbs. of roasted sesame seeds • 1 tbs. of chopped chives   PREPARATION: Cut the nori leaves with their hands and place them in a small casserole dish. Add a bottom of water and soak 10 minutes.…

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wakame pepino mandarinas macrobioteca zaragoza macrobiotica

  INGREDIENTS: Seaweed wakame (soaked 10 min), cucumber (cut into thin slices, marinated with a pinch of salt in a vegetable press for 15 minutes) and tangerines (peeled and chopped into three pieces each), celery cut into 1 cm wide pieces and blanched for 1 minute in little salty water. Dressing: Apple concentrate, yuzu (or…

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dashi macrobioteca macrobiotica zaragoza

“Dashi” is a Japanese word used to refer to the basic stock used for many preparations, such as the famous miso soup. It is made with kombu seaweed and water, and there is a version with dried fish which is the most widely used in Japan. However, today we will be opting for a vegetarian…

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receta Hiziki con zanahoria macrobiotica macrobioteca zaragoza

INGREDIENTS: Hiziki seaweed (2 tbs. dry) 4 carrots 1 onion Apple concentrate Lemon Salt Shoyu PREPARATION: Soak the seaweed 5 min covered with water. Discard the soaking water. Brush with oil a thick bottom pot and add finely chopped onion and carrot. Start by sauteeing the vegetables with a pinch of salt and then add…

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