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Mulberry Matcha Sauce for blanched Kale Salad (Vegan, Gluten Free, Macrobiotic)

June 7, 2019


2-3 servings



2 teaspoons Carwari Mulberry Matcha

1 Tablespoon Carwari Extra Virgin Sesame Oil

1 teaspoon Carwari Tamari Soy Sauce

1 Tablespoon Carwari Brown Rice Vinegar

1 Tablespoon Minced Onion

1/2 teaspoon Sea Salt



1. Place all ingredients in a bow and mix well. 


This recipe is provided by Ms Yasuko Ojima, the founder of MIrai Kitchen; the macrobiotic & vegan cooking school in Japan. 





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