Jin’s Yin & Yang Macrobiotic Cooking in Hawaii

Recipe

1 Easy bean salad with tahini-ume-lemon(yuzu) dressing

cabbage,carrot, radish,celery

sesame

walnuts or other nuts/seeds *roasted

sea salt 

cilantro or parsley *garnish

cooked bean (chick pea, black soy bean, etc)

tahini

umeboshi vinegar

lemon or yuzu

water

shred or cut very thin all the vegetables (carrot can be cut into matchsticks)

in a big bowl, massage all veggies with pinch of sea salt, until liquid come out and become soft. (about 5 to 10min), let it sit.

for dressing

mix tahini, ume vinegar, lemon(yuzu) for 2:1:2 ratio, and add water to adjust the taste and consistency

squeeze excess water from veggies, mix in the beans, sprinkle sesame, garnish, and serve with dressing

2 Quick pickling

daikon radish or other radish, turnips

leaves of daikon & turnips, if available

sea salt

umeboshi vinegar

lemon or yuzu

dried kombu seaweed or other dried seaweed

sesame *option

slice both veggies, chop some leaves if using

put the veggies, sea salt, kombu, ume vinegar and lemon in a big freezer bag, and massage well. let it sit in the fridge for about 30min to a few hours

drain excess liquid and serve with roasted sesame

3 Sweet potato and banana pudding w/local fruits

sweet potato

banana

fruits (pineapple, kiwi, berries, apples, etc)

sea salt

soy sauce *good quality, traditionally brewed

nuts 

cocoa or carob powder *option

coconut flakes *option, unsweetened

peppermint leaves *option

peel off the skin of potato

steam potato and banana, with pinch of sea salt

in a big bowl, mix potato, banana, nuts, cocoa, and other chopped fruits

serve chilled or room temp, with peppermint leaves

*Article on my cooking demo at Kakaako market, click here

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