Ingredients

  • 1 large onion, cut into big pieces

  • 1 large sweet potato, cut into chunks

  • 1 cup daikon, diced into big pieces

  • ½ large lotus root, sliced into thin rounds

  • Tamari soy sauce

  • 1 cup spring or filtered water

  • 1″ piece of kombu seaweed

  • Heavy pot with a heavy lid
Nishime Vegetables with Lotus Roots
 

Preparation

Place the piece of kombu into the bottom of the pot. Add the onions, sweet potato, daikon, and lotus root on top. Add 1 cup of spring or filtered water, cover with a lid, and bring to a rolling boil. Lower the heat to a simmer and cook for 15 minutes. Add 1 Tbsp or more Tamari soy sauce for taste. Cook for 5 more minutes. Mix and serve.

Another version of a Nishime Dish can be found on my Special Dinner Party Menu

“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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