Prepared by Robin & Cynde, October 2004 (For variation we added lemon juice, ginger and a touch more shoyu.) Recipe from Cooking With Rachel, Creative Vegetarian & Macrobiotic Cuisine by Rachel Albert.

1 Or 2 Onions, Cut In Crescents	-Min. In ½ Cup Water
2 Or 3 Carrots, Cut Diagonally	2 Or 3 Tsp. Kuzu
2 Parsnips, Cut Diagonally	½ Cup Water
1 Rutabaga, Cubed	1 Tsp Shoyu
6 -Inch Piece Kombu, Soaked 15-20

Place kombu in covered baking dish. Add vegetables on top. Dissolve kuzu in 1/2 cup water, add shoyu and pour mixture over vegetables. Cover and bake at 375° F for 30 to 45 min, until soft but not mushy. Check occasionally and add water if vegetables appear to be drying out. Serve sprinkled with toasted sesame seeds or gomashio.