This recipe uses kombu a kelp usually purchased in dried form that can be used to flavor soups like a bay leaf in addition to being eaten in regular dishes. It is popular in many macrobiotic preparations.

This week TasteOdyssey.com is going to put up at least one new macrobiotic recipe per day, recipes so simple and so fresh that your body will tingle with new energy and your tastebuds will marvel at how such simple ingredients an taste so new and exciting.

This is a very fast and simple recipe for ice-cream, which I invented when I misread an old recipe – I accidentally missed out the egg yolks, but the end result still tasted good. The secret to making good ice-cream is…

The question: if you make bread with the beer that claims to have a sandwich in every glass, does the universe implode?

For all you “Macro-Maniacs” out there looking for a sweet treat this Easter Season, I found a cool dish from a 1981 “Macrobiotic Desserts” publication by Sandra Lynn Shuman. The book is filled with wholesome endings to a meal, leaving behind such “extreme foods” as animal products and refined sugar. I hope you enjoy the dessert I have selected today, and be sure to write in with any suggestions of your own!
Happy Eating!