Macrobiotic-Style Vegetable Miso

Macrobiotic-Style Vegetable Miso

A side dish for brown rice. It's packed with kiriboshi dried shredded daikon, burdock root, carrot, and walnuts as an accent.
A wonderful item with the fragrance of burdock root.


Burdock root
1 medium
Kiriboshi daikon (shredded dried daikon radish)
15 g
30 g
150 g
Beet sugar
1 teaspoon
Olive oil (vegetable oil)
2 tablespoons


1. Mince the burdock root and carrot. Quickly wash and wring-dry the kiriboshi daikon, then mince. Roughly chop up the walnuts.
2. Heat oil in a frying pan and cook the burdock root until fragrant. Then add the carrot and kiriboshi daikon. Cook until the vegetables have wilted.
3. Add the walnuts, miso, and beet sugar and cook, being careful not to burn it. Once the oil has thoroughly soaked in and is glossy, it's complete.

Story Behind this Recipe

This is a recipe from a book called "Delicious Recipes for a Macrobiotic Diet, Good for your Body" from Shufunotomo Co.,Ltd. That recipe used wheat miso for half of the miso content. We only have soy miso, so I just used soy miso. I added a bit of beet sugar to reduce the saltiness. The burdock root and walnuts bring out a nice flavor. This is pretty good regardless of being macrobiotic, perhaps?