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Buckwheat Salad

Prep Time

20 min

Cooking Time

30 min





  • 2 cups cooked buckwheat 

  • ½ cup deep-fried tempeh cubes

  • ¼ cup red onion, sliced in very thin half-moon rings

  • ¼ cup snow peas, sliced in half

  • ½ cup kale, chopped

  • ¼ cup sweet corn, removed from cob

  • ¼ cup red radish, quartered and sliced

  • ¼ cup sauerkraut, chopped

  • ¼ cup sauerkraut juice

  • ¾ cup water, for boiling tempeh

  • ¼ cup shouy or tamari soy sauce, for boiling tempeh

  • water, for blanching vegetables


  1. Place the cooked buckwheat in a mixing bowl and fluff up with a fork. 

  2. Place the water in a saucepan with soy sauce and add the tempeh cubes. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes. Remove, drain, and place in the mixing bowl.

  3. Place about 1 inch of plain water in a saucepan, cover, and bring to a boil. Blanch the vegetables in the following order: snow peas for 1 minute, sweet corn for 1 ½ minutes, and kale for 1 ½ minutes. Drain and place in the mixing bowl. 

  4. Place the red onion, red radish, sauerkraut, and sauerkraut juice in the mixing bowl and mix well.

  5. Serve.


Michio and Aveline Kushi

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