Stuffed with brown rice, gobo root, ginger, watercress and carrots, these home-made buckwheat ravioli make a health-promoting macrobiotic dish. The sauce is made from miso and tamari, sweetened with apple juice.
©M-J de Mesterton 2015
Originally cultivated in China for medicinal purposes, this unique root has become a sought-after specialty in Japan. Flavorful and crunchy, burdock is an excellent source of fiber, vitamin B and minerals. Its nutty taste is delicious sautéed in combination with carrots or just some soy sauce and a bit of sugar, or it can be deep-fried in a tempura batter. Avoid rinsing this brown-skinned vegetable until you're ready to use it—in markets, it's sold with the dirt still lingering on the roots because it is quick to wilt when washed. The white flesh immediately discolors once peeled. You'll want to soak it in a mild vinegar solution until you're ready to cook it to maintain the color.~~Kitazawa Seed Company