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Nishime, Summer

Prep Time

6 min

Cooking Time

15 min





  • 1 strip kombu, 1 inch by 2 inches after soaking

  • 1 cup cabbage, cut in 1-inch squares

  • 1/2 cup carrot, cut in bite-sized chunks

  • 1/2 cup sweet corn, removed from the cob

  • water

  • several drops shoyu


  1. Place the kombu in a heavy pot. 

  2. Layer the cabbage, sweet com, and carrot on top. Add 1/2 inch water. Cover and bring to a boil over a high flame. 

  3. Reduce the flame to medium-low and simmer 5 to 7 minutes. 

  4. Add shoyu, cover, and simmer for 4 to 5 minutes longer. 

  5. Remove cover, turn the flame to high, and cook off most of the remaining liquid. When there is just a small amount of liquid left, mix the vegetables. 

  6. Remove and place in a serving dish.


Michio and Aveline Kushi

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