Ingredients
- A 4-6 inch piece of kombu (I add quite a bit more than this, but if you're new to seaweeds, stick with this portion.)
1 c aduki beans (sometimes called adzuki - they're small and red)
Spring water
4 cups hard winter squash, cut into chunks. Can be unpeeled if organic.
1 teaspoon shoyu or tamari (naturally fermented soy sauce)
Description
A Macrobiotic Classic From 'The Hip Chick's Guide To Macrobiotics' By Jessica Porter (Great Book, Great Cook!) That's A Favorite At My House. I Learned It From The Author Herself In A Cooking Class Series. The Kombu (kelp) Is Not Only Loaded With Minera
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