Spring Challenge Day 28- Nishime
Nishime Vegetables by Jessica Porter 1-Inch piece dried kombu 1 Medium onion, cut into wedges 6 Inches diakon, cut into thick rounds 3 Medium parsnips, cut into thick diagonal slices 2 Medium carrots, cut into 2 inch “logs” Spring water 1/2 Teaspoon shoyu In a heavy pot with a heavy lid(preferably enameled cast iron)place […]