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{{more citations needed|date=January 2018}}{{Infobox prepared food |
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#REDIRECT [[List of Japanese dishes#Nimono]] |
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| name = ''Nimono'' |
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| image = Nishime.JPG |
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| image_size = 230px |
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| caption = ''Nishime'', a nimono of various vegetables (including [[bamboo shoot]], [[lotus root]] and [[shiitake]]) prepared in southern [[Aomori Prefecture]] |
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| alternate_name = |
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| country = Japan |
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| region = Japanese-speaking areas |
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| creator = |
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| course = [[Side dish]] |
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| type = |
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| served = |
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| main_ingredient = Vegetable or seafood, [[dashi]], [[sake]], [[soy sauce]], [[mirin]] |
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| variations = |
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| calories = |
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| similar_dish = ''[[Jorim]]'' |
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| other = |
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}} |
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[[File:Boiled fish red gurnard.jpg|thumb|250px|Boiled [[Spiny red gurnard|gurnard]] with [[ginger]], [[soy sauce]], [[mirin]], [[sugar]], [[sake]], and [[water]]. ]] |
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{{Nihongo|'''Nimono'''|[[:ja:煮物|煮物]]}} is a simmered dish in [[Japanese cuisine]]. A nimono generally consists of a base ingredient simmered in ''shiru'' stock and seasoned 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 ingredient for a nimono is typically a vegetable, fish, seafood, or [[tofu]], or some combination of these. 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 [[condiment]]s. |
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==Types== |
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[[file:Maruyoshi Murotsu Tatsuno Hyogo08s3200.jpg|thumb|235px|Boiled seaperch with [[ginger]], [[soy sauce]], [[mirin]], [[sugar]], [[sake]], and [[water]]. ]] |
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* {{Nihongo|[[Misoni]]|味噌煮|}}, also {{Nihongo|''misodaki''|味噌炊き|}}: fish, but sometimes vegetables, simmered in a mixture of miso and dashi<ref>{{cite encyclopedia | encyclopedia = Nihon Kokugo Daijiten | title = 味噌煮 | trans-title = Misoni | url = http://rekishi.jkn21.com/ | accessdate = 2012-06-27 | year = 2012 | publisher = Shogakukan | location = Tokyo | language = Japanese | oclc = 56431036 | archiveurl = https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ | archivedate = 2007-08-25 | url-status = dead }}</ref> |
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* {{Nihongo|[[Nikujaga]]|肉じゃが|}}: beef and potato stew, flavoured with sweet soy |
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* {{Nihongo|[[Nizakana]]|[[:ja:煮魚|煮魚]]|}}: fish poached in a broth of sweetened dashi, sometimes with miso, also referred to as {{Nihongo|''[[nitsuke]]''|[[:ja:煮付け|煮付け]]|}}. The dish first appears in cookbooks in the early 18th century<ref>{{cite encyclopedia | encyclopedia = Nihon Kokugo Daijiten | title = 煮魚 | trans-title = Nizakana | url = http://rekishi.jkn21.com/ | accessdate = 2012-06-27 | year = 2012 | publisher = Shogakukan | location = Tokyo | language = Japanese | oclc = 56431036 | archiveurl = https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ | archivedate = 2007-08-25 | url-status = dead }}</ref> |
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* {{Nihongo|[[Kakuni]]|角煮|}}: chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and whole boiled eggs. The Okinawan variation, using awamori, soy sauce and miso, is known as [[rafuti]]. |
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* {{Nihongo|[[Soki|Sōki]]|ソーキ|}}: Okinawan dish of pork stewed with bone |
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* {{Nihongo|[[Nabemono]]|[[:ja:鍋物|鍋物]]|}}: one pot |
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** {{Nihongo|[[Oden]]|[[:ja:おでん|おでん]]|}}: a winter one pot |
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* {{Nihongo|[[Nishime (food)|Nishime]]|煮染め|}}: simmered vegetables (i.e. [[carrot]]s, [[Taro#Japan|taro]]s, [[Nelumbo nucifera#Human consumption|lotus root]], [[Konjac#Vegan seafood alternative|konnyaku]], etc.), simmered-down in soy sauce and water until the liquid is almost gone, almost to dryness. |
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==See also== |
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*[[Japanese cuisine]] |
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*[[Acqua pazza (food)|Acqua pazza]] |
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*[[Pot-au-feu]] |
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*[[Eintopf]] |
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*[[Irish stew]] |
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==References== |
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{{reflist}} |
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==Bibliography== |
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*{{cite book | last = Hosking | first = Richard | title = At the Japanese Table | series = Images of Asia | year = 2000 | publisher = Oxford University Press | location = New York | isbn = 978-0-195-90980-7 | oclc = 44579064 | lccn = 00058458}} |
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*{{cite book | last1 = Ashkenazi | first1 = Michael | last2 = Jacob | first2 = Jeanne | title = The Essence Of Japanese Cuisine: an Essay On Food And Culture | year = 2000 | publisher = Curzon | location = Richmond, Surrey | isbn = 978-0-700-71085-0 | oclc = 44937736}} |
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[[Category:Japanese cuisine]] |
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[[Category:Japanese soups and stews]] |
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Latest revision as of 02:58, 21 January 2024
 | This article needs additional citations for verification. (January 2018) |
 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 |
| Similar dishes | Jorim |
Nimono (煮物) is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock and seasoned 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 ingredient for a nimono is typically a vegetable, fish, seafood, or tofu, or some combination of these. 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.
Types[edit]
- Misoni (味噌煮), also misodaki (味噌炊き): fish, but sometimes vegetables, simmered in a mixture of miso and dashi[1]
- Nikujaga (肉じゃが): beef and potato stew, flavoured with sweet soy
- Nizakana (煮魚): fish poached in a broth of sweetened dashi, sometimes with miso, also referred to as nitsuke (煮付け). The dish first appears in cookbooks in the early 18th century[2]
- Kakuni (角煮): chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and whole boiled eggs. The Okinawan variation, using awamori, soy sauce and miso, is known as rafuti.
- Sōki (ソーキ): Okinawan dish of pork stewed with bone
- Nabemono (鍋物): one pot
- Nishime (煮染め): simmered vegetables (i.e. carrots, taros, lotus root, konnyaku, etc.), simmered-down in soy sauce and water until the liquid is almost gone, almost to dryness.
See also[edit]
References[edit]
- ^ "味噌煮" [Misoni]. Nihon Kokugo Daijiten (in Japanese). Tokyo: Shogakukan. 2012. OCLC 56431036. Archived from the original on 2007-08-25. Retrieved 2012-06-27.
- ^ "煮魚" [Nizakana]. Nihon Kokugo Daijiten (in Japanese). Tokyo: Shogakukan. 2012. OCLC 56431036. Archived from the original on 2007-08-25. Retrieved 2012-06-27.
Bibliography[edit]
- Hosking, Richard (2000). At the Japanese Table. Images of Asia. New York: Oxford University Press. ISBN 978-0-195-90980-7. LCCN 00058458. OCLC 44579064.
- Ashkenazi, Michael; Jacob, Jeanne (2000). The Essence Of Japanese Cuisine: an Essay On Food And Culture. Richmond, Surrey: Curzon. ISBN 978-0-700-71085-0. OCLC 44937736.