• 1 cup dried hijiki sea vegetable, rinsed and soaked for 10 minutes

  • Spring or filtered water

  • 1 bunch radishes diced

  • 1 cup snow peas washed, sliced in quarters and blanched

  • ½ cup grated carrots

  • ½ cup bean sprouts


Dressing Ingredients

  • 2 Tbsp peanut or sesame butter

  • 1 Tbsp rice vinegar

  • 1 Tbsp Tamari soy sauce

  • ½ cup spring water

Hijiki salad with condiments


Drain the hijiki from the soaking water. Place it in the pan, cover with spring or filtered water, bring to a boil. Simmer for a half hour or so, or until the water has evaporated. Remove from heat and let it cool to room temperature.

Clean the snow peas and blanch in boiling water for a couple of minutes. Remove from the boiling water with a slatted spoon and allow to cool.

Grate the carrots and slice the radishes very thin. Unite all the vegetables with the hajiki.

Prepare the dressing separately, by mixing all the salad ingredients together. Pour over the salad and mix well. Serve.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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