Ingredients

  • 1 cup black soy beans, soaked overnight in spring water

  • 2″ piece of kombu

  • 1 Tbsp Barley Malt

  • Spring water as needed

  • Soy sauce
Bowl of Black Soy Beans
 

Preparation

Place kombu in pressure cooker, add drained beans and add enough spring water to cover the beans. Bring to pressure, lower flame and cook for 1 hour. Release pressure. Drain and reserve water (for soups and stews) return to heat. Add barley malt and a little soy sauce, simmer (with cover off) for 2 minutes and 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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