Ingredients

  • Bunch of large Chinese cabbage leaves

  • 1 cup soaked arame

  • 1 carrot, cut in thin long strips

  • 2 Tbsp soy sauce

  • Ginger juice

  • 1″ piece of kombu

  • Spring or filtered water

 

Preparation

Bring water to boil with the kombu and blanch the Chinese cabbage leaves for a minute or a little more. Remove them with a slated spoon and place them in a dish to cool down. Blanch the carrots until they are soft. Cook the arame with enough water to cover it. Bring it to a boil and simmer for 20 minutes, or until the water has evaporated. Add the soy sauce and cook for another couple of minutes.

Place a cabbage leaf on a cutting board. Spread some arame onto the cabbage leaf and one piece of carrot. Roll up the leaf, by starting at the base stem, while pressing and rolling to form a log. Then, cut the leaf in half, along the center. Place in a serving bowl, with soft part of the leaf on the bottom and repeat this process until all the leaves are finished. Pour ginger juice on top of each roll. 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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