Saturday, December 22, 2012


In my kitchen I usually have two dishes, prepared and ready: brown rice and miso soup.  I know what you are thinking: that's all that macrobiotics talks about, but you will see from my archived recipes an astonishing array of dishes.  Just last week I taught a cooking class and my client was astonished that in 4 dishes we used 10 different vegetables.  So why Ojiya?  Because it is dark and cold in the morning and because I am just a wee bit tired of oats ( but that will change).  Ojiya lifts my spirits and nourishes me on a very deep level.  If you read my blog this month:  you will see that this inward cycle is important to our well being for the year.  

leftover brown rice
leftover miso soup

Mix the two and bring to a simmer.  Simmer very gently for 5 minutes.

That's it !  Easy!