The following is a nishime recipe that is light and refreshing for the start of warm weather. This nishime recipe comes from Susan Waxman, acclaimed chef and macrobiotics expert at the SHI Macrobiotics. Susan modifies traditional recipes to increase nutritional benefits and ensure proper cooking.
Nishime is a style of cooking that creates a settling energetic effect. Vegetables are cut into medium to large chunks and steamed until they become meltingly soft and tender. In nishime-style cooking, a small piece of kombu seaweed is cooked with the steamed vegetables. The use of kombu together with the longer cooking time brings out the protein and carbohydrate qualities in the dish.
Nishime is also a layered dish: lighter vegetables are layered on the bottom, followed by round vegetables in the middle, and the root vegetables on top. From an energetic perspective, laying this dish enhances its settling qualities. Nishime cooking method provides us with lasting energy, harmonizes our central organs, and keeps our blood sugar stable.
A 1 quart pot yields approximately 4 to 5 servings
Ingredients
1 square-inch piece of kombu or kelp sea vegetable, rinsed and/or soaked
1/16 to ⅛ teaspoon sea salt
⅛ to ¼ teaspoon shoyu
Water to cover the bottom of the pot by
A variety of vegetables cut into 1 to 2 inch chunks. I recommend using sweet vegetables with this this, such as squash or sweet potato.
Round vegetables, cut into wedges or half rounds.
Root vegetables, cut using a partial or full roll cut about 1 to 2 inches in length
Hearty style leafy greens (such as celery or leeks)
On occasion you can also use dried shiitake mushrooms in nishime cooking
Best Cookware for Nishime
Nishime recipe works best using a heavy pot with a tight-fitting lid. The nishime will also turn out much better if the steamed vegetables fit tightly into the pot, leaving very little space. As mentioned above, a 1 quart pot will yield 5 to 6 servings.
Preparation
Eat and enjoy your nishime dish! Check out Susan’s other great recipes: brown rice, couscous vegetable salad, and italian-style white beans and greens.
Copyright: Susan L. Waxman her recipes from “The Complete Macrobiotic Diet”
Copyright: Susan L. Waxman June 2018
Do you want to learn more about macrobiotic cooking?
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