NISHIME VEGETABLE
1 piece 7 cm. Long kombu seaweed
2 carrots
1 turnip
1 onion
small
piece of pumpkin
tamari
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,
turnip and pumpkin. 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.
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)