Vegetable Dishes

Vegetable Nishime

Vegetable Nishime

Serves 4-6


2 inches strip kombu, soaked and cut into smaller squares
1 cup daikon, sliced in 1-inch thick rounds
½ cup carrots, sliced in chunks
1 cup winter squash
1 onion, cut into 6 large pieces


  1. Place the kombu on the bottom of the pot and add approximately 1 inch water.
  2. Place the vegetables in sections in the pot.
  3. Add a pinch of salt, cover and bring to a boil.
  4. Reduce flame to low and simmer for 30-35 minutes or until the vegetables are soft and sweet.
  5. Add several drops of shoyu or tamari, cover and simmer for another 5 minutes until almost all of the remaining liquid has evaporated.
  6. Mix the vegetables so all the liquid and seasoning and remaining liquid is evenly dispersed.

Other delicious combinations:

Winter squash, Japanese sweet potato, daikon, carrot
Winter squash, parsnips, cabbage, onion


Sautéed Dandelions with Leeks

Serves 2-4


1 bunch dandelion greens, chopped in 2 inch pieces*
¼ of a large or ½ of a small red onion, sliced in thin half moons
1 cup thinly sliced leeks
Sesame or olive oil
Sea salt
2 T sauerkraut


  1. Heat 1 T oil in a skillet on medium-high heat.
  2. Add red onions, a pinch of sea salt and sauté onions until soft, approximately 2 minutes.
  3. Add leek, sauté 1 minute.
  4. Add dandelions and sauté until wilted, approximately 30 seconds to 1 minute.
  5. Remove from the heat and stir in the sauerkraut.

* To chop the dandelion greens, first cut off the end of the stems, then cut up from the stems in 2 inch increments.


Blanched Vegetables

Serves 4


2 cups cauliflower florets
3 leaves of kale, stems removed and torn into bite size pieces
1 cup fresh or frozen corn
1 cup pea pods, ends trimmed and center vein removed
Pinch of sea salt


  1. Place 2-3 cups water in a deep pot with a pinch of sea salt.
  2. Cover and bring to a boil.
  3. Add corn and boil until bright yellow, approximately 2 minutes. Remove and let cool.
  4. Add cauliflower and boil until tender, but slightly crunchy, approximately 2-3 minutes. Remove and let cool.
  5. Add pea pods and cook for 15-30 seconds until bright green. Remove and let cool.
  6. Add kale and cook for 1 ½ – 2 minutes. Remove and let cool.
  7. Mix ingredients together and serve.

It’s best to let the water to come a rolling boil between each vegetable. You can make many vegetables this way including broccoli, carrots, daikon, onions, leeks, collard greens, mustard greens and celery.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.