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 with mirin, sugar, salt, vinegar, miso, or other condiments.
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 with mirin, sugar, salt, vinegar, miso, or other condiments.