Carrot, Cabbage, Burdock, and Daikon Nishime

Immune strengthening autumn nishime contains centering energy, which brings you back to balance. Kombu helps soften vegetables and adds minerals. You could season with umeboshi plum, ginger, sweet white miso, or shoyu, and thicken with kuzu or tahini.


  • 1 stamp-sized piece kombu
  • ½ cup spring water
  • 1 cup daikon, cut into thick half moons
  • 1 cup green cabbage, cut into 1″ chunks
  • 1 cup carrot, cut into 1″ chunks
  • 1 cup burdock, cut into ½″ chunks
  • Pinch of salt
  • Shoyu, to taste
  1. In a heavy pot, place kombu on bottom with water. Place vegetables in sections inside the pot. Add a pinch of salt over vegetables.

  2. Bring to a boil, lower heat, and simmer, covered, for 15–20 minutes until soft.

  3. Season with shoyu and simmer 3 more minutes.

  4. Hold lid and handles with potholders. Lift covered pot and shake up and down to mix vegetables.

PER SERVING Calories: 45 | Fat: 0g | Sodium: 79mg | Carbohydrate: 10g | Fiber: 3g | Protein: 1g


Nishime (waterless cooking) is vegetable stew that is cooked in little water to concentrate flavors and nutrients. Vegetables are cut into large chunks and steamed slowly in ½″ of water with kombu on the bottom of a heavy pot. This strengthening, centering cooking style nourishes the middle organs, which is good for hypoglycemia.

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