Introducing this month's "Monthly Musubi"

"Monthly Musubi" June 2024 issue

Introducing the macrobiotic magazine "Monthly Musubi".

Special Feature Browsing Corner

Cooking recipe "Jimi Shunsai"

"Basic nourishment seasonal vegetables"

Hot macaroni salad with rape blossoms and wakame
Ingredients (for 4 people)
  • Salted wakame (raw wakame is fine): 50g
  • Nanohana: 100g
  • Carrot: 50g
  • Fusilli (short pasta): 80g
  • Sesame oil (white): 2 teaspoons
  • 【dressing】
  • Amazake: 2 tablespoons
  • Mustard: 1.5 tablespoons
  • Olive oil: 1 tablespoon
  • Salt: 1/4 teaspoon
  • White pepper: a little
  • Plum vinegar: 1 teaspoon


  • (1) Wash and remove salt from salted seaweed, then cut into bite-sized pieces. Wash the rape blossoms and cut them into easy-to-eat lengths of about 3cm. Cut the carrots into strips.
  • (2) Heat a frying pan, add sesame oil, stir-fry the wakame, rape blossoms, and carrots, add a little salt (not listed), and bring to a boil. When the rape blossoms are cooked, take them out into a vat.
  • (3) Boil plenty of water in a pot, add a pinch of salt, and boil the fusilli to your desired consistency.
  • (4) Put the dressing ingredients in a bowl and mix thoroughly. Add the freshly boiled fusilli while still hot and mix well with the dressing.
  • (5) Combine 4 and 2 and serve in a bowl.

"Monthly Musubi Magazine" introduces more detailed instructions on how to make them along with photos.