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

June 7, 2019

 

2-3 servings

 

Ingredients 

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

 

Method

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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