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• 13:10, 13 September 2022 Pat Palmer talk contribs uploaded File:Long steamed root vegetables.jpg ({{Image_Details |description = Nishime dish: long-steamed root vegetables |author = Pat Palmer |copyright = none |source = Pat Palmer |date-created = 1-20-2017 |pub-country = USA |notes = Nishime is a long-steaming cooking technique from Japanese cooking. It is typically used for root vegetables in winter. It requires a heavy pot with a tight-fitting lid. Start with 1/2 inch water in the bottom, and pack in quartered onions on the bottom. Later in large chunks of o...)