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Prep Time

10 min

Cooking Time

20 min





  • 2 inch strip of kombu cleaned and soaked a few minutes, sliced in strips

  • 3 shiitake, rinsed and soaked until soft, thinly sliced (save soaking water) 

  • 1/2 cup daikon, sliced into rounds or half-moons 1/4 inch thick

  • 1/2 cup winter squash, cut into chunks

  • 1/2 cup carrot, sliced into diagonals

  • 1/4 cup celery, sliced into thick diagonals

  • soy sauce


  1. Place kombu in a heavy pot. 

  2. Place shiitake and soaking water on top of the kombu. 

  3. Layer in celery, daikon, squash, then carrots. Add a little more water, about 1/2 inch, to the pot. 

  4. Cover pot and bring to a boil, reduce flame to medium-low and simmer 10-15 minutes. 

  5. Sprinkle with a few drops of soy sauce and simmer for a few minutes.


  • carrot, cabbage, burdock, kombu

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  • daikon, shiitake mushrooms, kombu

  • turnips, shiitake mushrooms, kombu

  • onions, cabbage, winter squash, kombu

  • onions, shiitake, kombu

  • daikon and kombu


Michio and Aveline Kushi

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