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Arame with tofu and carrots



This dish is flavoured with soy sauce. 

Referred to as shoyu in Japan, soy suace has been a staple in Far Eastern cooking for centuries. It is made from whole soybeans, wheat, sea salt and water that have been fermented together. Tamari is soy sauce that is made without wheat.

Regular soy sauce is used for daily macrobiotic cooking, whereas tamari is used only occasionally. Soy sauce is added during cooking rather than at the table, for better digestion and also to prevent overuse.





The arame is rinsed in a sieve and the carrots are cut into matchsticks The carrots and arame are sautéd in sesame oil Cubed tofu, water and soy sauce are added to the sautéed carrots and arame in the pan Arame with tofu and carrots