Nimono

Nimono
煮物

Nishime, a nimono of various vegetables (including bamboo shoot, lotus root and shiitake) prepared in southern Aomori Prefecture
Course Side dish
Place of origin Japan
Region or state Japanese-speaking areas
Main ingredients Vegetable or seafood, dashi, sake, soy sauce, mirin
[[wikibooks:Special:Search/Cookbook:Nimono <br />煮物|Cookbook:Nimono
煮物]]  [[commons:Special:Search/Nimono <br />煮物|Nimono
煮物]]
Boiled gurnard with ginger, soy sauce, mirin, sugar, sake, and water.

Nimono (煮物) is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock flavored with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated. The base ingredients for a nimono is typically a vegetable, fish, seafood, or tofu, either singly, or in combination. The shiru stock for a nimono is generally dashi. Other than sake and soy sauce, the stock can be further flavored by mirin, sugar, salt, vinegar, miso, or other condiments. A heavy covered pot is used in making nimono in order to spread the heat evenly throughout the ingredients during the simmering process.

Types

Boiled seaperch with ginger, soy sauce, mirin, sugar, sake, and water.

See also

References

  1. "味噌煮" [Misoni]. Nihon Kokugo Daijiten (in Japanese). Tokyo: Shogakukan. 2012. OCLC 56431036. Retrieved 2012-06-27.
  2. "煮魚" [Nizakana]. Nihon Kokugo Daijiten (in Japanese). Tokyo: Shogakukan. 2012. OCLC 56431036. Retrieved 2012-06-27.

Bibliography