蒸し野菜 – Probably only in winter when ねぎ is very good. “Boil” ねぎ and 人参 carrot in pot with 豆腐 in small pot, and simmer without water. ねぎ is very juicy and sweet, so would make lots of juice after. Serve with sea salt and ポン酢 ponzu.

蒸し野菜 – Zucchini, carrot, かぶ, ピーマン, 里芋, じゃがいも, 玉ねぎ, 紅芯大根. All steam on fire first and leave in small pot with 昆布 underneath on small fire. Serve with sea salt.