Vegetable Nishime


  • Vegetable Nishime5 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


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.