Ingredients

  • 5 or 6 pieces daikon, cut into big pieces

  • 1 cup butternut squash, cut into square

  • ½ medium cauliflower, cut into big flowery chunks

  • ½ cup sliced burdock

  • Soy sauce or Tamari

  • 1″ piece of kombu

  • A little bit of spring water

  • Heavy pot with a heavy lid
Vegetable Nishime
 

Preparation

Put a piece of kombu on the bottom of the pot. Pour ½” of spring water into the bottom of the pot. Now you should add your vegetable layers. Add a layer of daikon on top of the kombu. Then add layer of butternut squash. Followed by a layer the cauliflower, and in the end, add a final layer of burdock. Cover the pot with a lid and bring to a rolling boil. When a good amount of steam is generated, reduce the flame to a minimum and simmer for 10 minutes. Add soy sauce or Tamari for flavor. Recover pot. Continue to simmer for another 10 minutes. Mix well and serve.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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