Natural Food Cooking School and Macrobiotic Studio

with Author Gabriele Kushi 


The Macrobiotic Kitchen in Ten Easy Steps.

                                                                                            Balanced Eating in the 21 Century. 



With Tofu, Carrots, Onions, and Tamari-Umeboshi Dressing

Arame Sea Vegetable Dish with Tofu, Carrots, Onions & Tamari-Umeboshi Dressing

Serves 4 to 5 side dishes

Arame sea vegetable is rich in minerals and traditionally used to help relieve female disorders. It’s a perfect side dish for any meal and can be eaten up to three times per week. Tofu in this recipe provides phytoestrogens and calcium.


¼ cup Arame sea vegetable
½ cup onions, diced
1 cup carrots, diced
1 cup of tofu, cut into cubes
Cold spring water to cover the vegetables

2 tablespoons soy sauce or wheat-free tamari
1 tablespoon umeboshi plum vinegar or lemon juice
1 teaspoon non-refined safflower oil
Scallions, sliced for garnish 

Preparation:   Wash and drain the Arame. Dice the onions and slice the carrots finely. Then, heat the oil in a skillet. Add the onions and tofu and sauté them for 2 minutes. Place the Arame on top and add the carrots. Do not mix. Add spring water to half cover the Arame sea vegetable and about 1 tablespoon of soy sauce. Cover and simmer for about 15 minutes. Season to taste with soy sauce and Umeboshi plum vinegar or lemon juice. Mix and simmer until liquid has evaporated. Place in a serving bowl and garnish. 

Variation: Use Hiziki sea vegetable instead of Arame and cook slightly longer. Choose different vegetables to add balance to your meal plan. Substitute sea salt and black pepper for the soy sauce. On hot summer days you can try using Arame uncooked in salads. 

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