This past week we continued our exploration of macrobiotic cooking. We made pressed salad, a nishime* (nuh SHE may) of cooked vegetables, grains, and several other items.
Nishime is Japanese cooking style that involves an easy simmer in a heavy pot with the lid on. The vegetables soften and their sweetness develops. We add some shoyu (like soy sauce) and it is fantastic. Warm, sweet, slightly salt-ish – it feels nourishing without being too heavy.
Below: Sliced cucumber for pressed salad.