Shio-kombu!?

Sunday, October 16, 2011

For lunch

Brown rice.

Garlic fried pinto beans with onions.

Blanched kale.

Shiokombu. Made by soaking kombu overnight, then boiling down kombu in shoyu and water for two hours, then adding maple syrup at the end

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Hi my name is Claire Johnson. I am from a macrobiotic community in Alaska. thanks to my father I love taking photos. So I started sharing photos of the daily macro meals about 6 years ago to try and inspire my own cooking.

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