Nishime Vegetables with Lotus Roots


  • Lotus roots1 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


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.