Nimono: Difference between revisions
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{{more citations needed|date=January 2018}}{{Infobox prepared food |
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| name = Nimono <br />煮物 |
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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 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 [[condiment]]s. A heavy covered pot is used in making nimono in order to spread the heat evenly throughout the ingredients during the simmering process. |
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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}}</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}}</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|[[Oden]]|[[:ja:おでん|おでん]]|}} |
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* {{Nihongo|[[Nabemono]]|[[:ja:鍋物|鍋物]]|}} |
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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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