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How to make nishime of vegetables, a healthy and tasty macrobiotic dish

How to make nishime of vegetables, a healthy and tasty macrobiotic dish

Nishime of vegetables is a typical macrobiotic dish, full of health benefits. Let’s see what its properties are and how to make it.

The nishime of vegetables is a stew made with a  typical of macrobiotic cooking method, which does not alter vegetables beneficial properties.

It can be made using various types of vegetables, but the best ones are those typical of fall-winter, such as carrots, pumpkin, cabbage, cabbage and onions. Vegetables should always be at least two for each type, but you can add as many as you need. With this method, vegetables take a creamy texture and their flavor intensifies. Other than being very tasty, nishime is also rich in benefits. Let’s see which ones!

Nishime of vegetables: properties

nishime di verdure

Nishime is a dish typical of the macrobiotic diet, perfect to prevent and fight seasonal sickness. Vegetable nutritional properties remain almost completely unchanged, thus allowing to better assimilate all their vitamins and minerals, essential to strengthen the immune system.

This dish can be enjoyed hot, it is great to warm up on cold days, dissolve mucus due to colds and flu and provide relief from sore throat. Finally, it is easy to digest, on the contrary, helps digestion and helps to cleanse your body.

Nishime of vegetables: recipe

Making nishime is very simple. First, you need to choose which vegetables to use. Remember that you need to use at least two types of each vegetable, for example carrots and onions, but you can also add pumpkin, headed cabbage, turnips, kale, daikon, and shitake mushrooms. If you want, you can add tofu or wheat gluten cubes.

We suggest to add carrots, onions, cabbage, turnip, and daikon. In this case, the ingredients are:

– 2 strips of kombu seaweed,

– 2 onions,

– 3 carrots,

– 1/4 pumpkin,

– 1 turnip,

– 1 daikon,

– half a cauliflower,

– shoyu sauce and sesame oil for seasoning.

First thing, soak for a few minutes the kombu seaweed, then cut it into small pieces along with the other vegetables, previously washed. Then, take a non-stick pan, best if in cast iron, and layer the vegetables inside in this order: first the seaweed, then onions, pumpkin, carrots, daikon, turnip, and cauliflower. Cover all the vegetables with water, put the lid on and let cook until boiling. When it boils, let it cook for about half an hour on a low heat, then add shoyu sauce and stir. If you want, add somesesame oil.


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