Soba noodles from Japan were boiled for eight minutes, then drained in a colander and rinsed with cold water. I then mixed them with a sauce that I made with sesame paste, dark sesame oil, a few drops of apple cider vinegar, shoyu (soy) sauce, and a little brown rice syrup. The soba noodles in sesame sauce are garnished with carrots that were cut thinly on the diagonal, then chopped finely and sautéed in sesame oil until crispy. Soba are whole-grain buckwheat noodles that are often part of the timeless macrobiotic way of eating and living, which originated in Japan. “Macrobiotic”, constructed from ancient Greek words meaning “great” (makros) and “life” (bios), means just that: GREAT LIFE.

©M-J de Mesterton 2012


M-J’s Sautéed Tofu

Extra-Firm Tofu is Marinated and Dusted with Soy Flour, before Being Sautéed in Safflower and Sesame Oils

Tofu was introduced in the United States by famous Japanese macrobiotic cook, author and painter Aveline Kushi.

Marinated in soy sauce or miso, dusted with soy flour, then fried in safflower and sesame oils, this tofu makes an elegant hors d’oeuvre or a health-promoting meal.

©M-J de Mesterton 2012