nushimi-syle vegatables

[AgentX]

What are nushimi-syle vegatables?

[Hebbie]

Nishime Style vegetables are a longer cooked dish with "chunks" of veggies.
(You cook it in a heavy pot w/ a heavy lid)

The recipe I learned used carrot, burdock root, lotus root, onion and cabbage. (These root veggies give stability to the body).

Let me know if you would like the recipe I have!

[Bruce Paine]

Hebbie and Don,

Here is the older version of the nishime vegetable dish as taught in the 1987 edition (published by the Macrobiotic Association of Connecticut http://www.goodhealthinfo.net/mdr/special_dishes.htm ):

"Nishime Dish

This simple method of preparing vegetables is helpful in restoring strength and vitality to someone who has become physically weak. It is recommended that this dish be included anywhere from 2–4 times per week.

1. Use a heavy pot with a heavy lid or cookware specifically designed for waterless cooking.
2. Soak a 5–7-inch strip of kombu until soft and cut into one-inch-square pieces.
3. Place kombu in bottom of pot and cover with water.
4. Add sliced carrots, daikon, turnip or burdock root, lotus root, onions, hard winter squash (acorn or butternut) and cabbage. These should be cut into 2-inch chunks, except burdock, which should be cut smaller and layered on top of the kombu. (Root vegetables will retain their shape even if cooked for a long time; however, squash may dissolve and lose its shape if cooked too long, so it may be added after other vegetables.)
5. Sprinkle a small volume of sea salt or tamari soy sauce over the vegetables.
6. Cover and set flame to high until a high steam is generated. Lower flame and cook peacefully for 15–20 minutes. If water should evaporate during cooking, add more water to the bottom of the pot.
7. When each vegetable has become soft and edible, add a few drops of tamari soy sauce and mix the vegetables.
8. Replace cover and cook over a low flame for 2–5 minutes more.
9. Remove cover, turn off flame, and let the vegetables sit for about two minutes. You may serve the vegetable juice along with the dish, as it is most delicious.

Try one of the following suggested combinations:

1. carrot, cabbage, burdock, kombu
2. carrot, lotus, burdock, kombu
3. daikon, shitake mushroom, kombu
4. turnip, shitake mushroom, kombu
5. onion, cabbage, winter squash, kombu
6. kombu, onion
7. kombu, daikon

Note: It is not advisable to cook only carrot and daikon or carrot and turnip together, except when using additional vegetables."

From the 2003 edition of The Macrobiotic Path to Total Health:A Complete Guide to Preventing and Relieving More Than 200 Chronic Conditions and Disorders Naturally by Michio Kushi and Alex Jack http://store.cybermacro.com/Path-To-Health.php:

"NISHIME.STYLE VEGETABLES
.
(Waterless Cooking)

Vegetables prepared in this way are cut in large chunks and are cooked slowly for a long time over low heat. The steam in the pot allows the ingredients to cook in their own juices, so that little water is usually needed. Seasoning may be added in the beginning or toward the end of cooking. The vegetables are very juicy and may be served together with their cooking liquid. They give strong, calm energy.

Use a heavy pot with a heavy lid or cookware designed for waterless cooking. Soak a 1/2-inch piece of kombu per cup of vegetables. Place kombu in the bottom of the pot and add about 1 to 2 inches of water. Add sliced vegetables, usually cut in large chunks or slices. Generally two or three vegetables are cooked together, though more or less may also be used. The vege*tables are layered in the pot on top of the kombu or placed in sections around the pot.

Cover the pot with a heavy lid and set the flame on high until sufficient steam is gener*ated. Lower the flame and simmer for about 15-20 minutes. (The time needed may be as lit*tle as 10 minutes, especially in the summer when using lighter vegetables and ones cut in smaller pieces.) Add more water during cook*ing as needed if the liquid evaporates too quickly. When the vegetables are soft and edi*ble, add a few drops of shoyu and shake the pot gently with the lid on (do not stir). Cook over a low flame for 3-5 minutes longer with the lid on. Remove the lid, turn off the flame, and let the vegetables sit for about 2 minutes. You may serve the remaining liquid, which is very sweet and delicious, along with the vegetables.

. Suggested combinations of vegetables include the following (all cooked with kombu): car*rot, burdock, onions; carrot, parsnip, cab*bage; turnip, shiitake mushroom, cabbage; burdock, leeks, lotus root; daikon or lotus root, carrot, corn; carrot, onion, cabbage; squash, onion, daikon; daikon, squash, cab*bage; cabbage, onion. Carrot and daikon or carrot and turnip do not go so well."

Please note that what is most important about the pot used is that it has a heavy bottom, the insides be made of non-reactive matterials such as stainless steel, enamel or seasoned cast iron and a metal knobbed glass lid that fits tight on top of the pot is heavy enough for this kind of cooking.

Also pleas notice that the kombu is now a small piece, not much larger than a postage stamp per cup of vegetables.

Also, if one wishes, one can soak a dried shiitake mushroom in some pure water, cut the stem off, slice the mushroom thin and then into very tiny pieces and spread it out on the bottom of the pot (next to the kombu which after being soaked can also be cut up into many smaller pieces) before adding the other vegetables.

Warren Kramer http://www.macrobioticsnewengland.com/ , currently a teacher at the Kushi Institute http://www.kushiinstitute.org/html/body_faculty.html , and Strengthening Health Institute http://www.strengthenhealth.org/faculty.htm suggests in his cooking classes that besides whatever vegetable you choose as your central vegetable such as daikon, carrot, or onion (for instance), alway cook the rest of the vegetables in odd numbered combinations, such as: one, three, five, and seven to provide even a sronger, more dynamic energy.

Have a good experience making your nishime vegetable dishes.

Thank you, very much.

_||_

Bruce Paine

[AgentX]

Thank you very much. I appreciate your hard work in keeping the forums up and answered.

Yours in Good Health

[AgentX]

Hebbie, yes I would love your recipe please

AgentX