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Winter Nishime

Prep Time

20 min

Cooking Time

40 min





  • 1 strip kombu, washed, soaked, and cut in 1-inch squares 

  • 1 cup daikon, sliced in 1-inch thick rounds

  • 1/2 cup carrots, sliced in chunks

  • 1 cup buttercup or butternut squash, or Hokkaido pumpkin, sliced in large chunks

  • 1/2 cup burdock, sliced on a thick diagonal

  • 1/2 cup fresh lotus root, sliced in 1/2-inch rounds

  • 1/2 cup turnips, sliced in thick chunks

  • 1 cup cabbage, sliced in 2-inch-thick chunks 

  • water

  • pinch of sea salt

  • shoyu or tamari


  1. Place the kombu on the bottom of the pot and add about 1/4 inch of water. Layer the vegetables on top of the kombu in the following order; daikon, turnips, squash, carrots, lotus root, burdock, and cabbage. Add a pinch of sea salt, cover, and bring to a boil. Reduce the flame to low and simmer for 30 to 35 minutes or until the vegetables are soft and sweet. 

  2. Add several drops of shoyu soy sauce, cover, and simmer for another 5 minutes or so until almost all remaining liquid is gone. 

  3. Mix the vegetables to evenly coat them with the sweet cooking liquid that remains. 

  4. Place in a serving bowl.


  • carrot, cabbage, burdock, kombu

  • carrot, lotus root, burdock, kombu

  • daikon, shiitake, kombu

  • turnips, shiitake, kombu

  • onions, cabbage, winter squash, kombu

  • onions, shiitake, kombu

  • daikon and kombu


Michio and Aveline Kushi

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