1 Onion
2 carrots
1/4 cabbage
chopped parsley
1 strip 7 - 8 cm. kombu seaweed
Tamari or Shoyu
mineral water
(Soak the kombu in mineral water for 2 hours)
Cut vegetables in about 3 cm. Long pieces.
Cut the kombu in pieces of about 2 cm. Long.
Place it at the bottom of a pan and put just enough water to cover it using the same water that it was soaked in. Add the following vegetables placing each one on top of the other in this order: onion, carrots, cabbage. Add 2 -3 drops of tamari.
Cover the pot and put on a high flame till
it boils. Cook on low flame for 45 minutes.
Do not stir this dish while cooking. If the water dries up you may add a little
more, bearing always in mind that this dish is supposed to be prepared with
minimum quantity of water, it should be without liquid when its ready in order
to take advantage of its marvellous effect on our health.
On serving garnish with chopped parsley.
Nishime vegetable is a special style of cooking vegetales. It is very medicinal. People that are sick can improve their health when they eat it on regualar basis, while others can mantain good health when they take it. This vegetable is very good for calming the nerves. It is excellent for eliminating depression. When people are physically weak they can have it 3 - 4 times a week. In winter it helps us to generate internal heat. Therefore it is a good source of energy. It is also good for the digestive system.
The following are other variaitions of cooking Nishimes:
kombu, onion, carrots.
Kombu, onion.
Kombu, carrots, daikon, turnips, burdock, lotus root.
Tempeh, squash and cabbage.
(Tempeh is a soyabean product)
(Tamari is a naturally aged and fermented soya sauce)