“Nimono(煮物 / にもの)” means Simmered food. Almost all Japanese simmered foods have with”-ni” at end of the word.
On the other hand, “Nikomi (煮込み / にこみ)” means stew.
Today, I would like to introduce the typical Japanese Nimono & Nikomi dishes!
- Chikuzenni (筑前煮)
- Nikujaga (肉じゃが)
- Vegetable (野菜)
- Buri daikon (ぶり大根)
- kakuni (角煮)
- Misoni (味噌煮)
- Motsuni (もつ煮 / モツ煮)
- Takiawase (炊きあわせ)
“Chikuzen” means an old district name of Fukuoka city. This is a Chikuzen-style stew of cubed chicken stir-fried with chopped root vegetables and konnyaku, and simmered in broth. (This youtube is by IKASHIYA CULINARY ART , subtitle English)
“Niku jaga” means “Meats & potatoes”. This is a stew of meat ,carrots, sliced onion, shirataki and potatoes with sweetened soy sauce.
It has story that General Togo made navy chef cooked the foods like a beef stew. But the chef did not know about this dish, so that they cooked with soy sauce.
Tosani recipe (土佐煮)
“Tosa” is an old city name of Kochi prefecture, Shikoku. Tosa-ni is simmered bamboo shoots with katsuo-bushi dashi.
After dashi on bonito flakes are over it.
FYI: Harumi Kurihara
Wakatakeni recipe (若竹煮)
Nimono kabocha recipe (かぼちゃ煮)
“Kabocha” means squash. This is cooked with the rind on as it is.
The squash is simmered over a low heat in a sweetened soy sauce flavored broth.
Itokoni recipe (いとこ煮)
“Itoko” means cousin.
This dish begins to cook from the hard texture ingredients and add ingredients gradually.
The word “gradually” is “Oi-oi” in Japanese. “Oi” is pronounced the same as “Nephew” in Japanese.
Therefore it’s “Nephew and Nephew” so this is called “Itoko”-ni.
FYI: Recipe blog
Furofuki daikon (ふろふき大根)
“Furo” means bath. “fuki” means blowing. Furofuki is a Japanese dish of steamed vegetables served with miso.
During the Edo period, saunas were popular in the Ise area, and people used to blow on their bodies to remove dirt. Between this action and action of eating hot daikon are similar, so they came to be called “Furofuki daikon.
FYI: Rakuten recipe
Buri daikon (ぶり大根)
Yellowtail is a typical winter fish because it is only found in the cold sea. So this dish is also a typical winter stew.
Buri daikon recipe
Ika daikon recipe (いか大根)
“kakuni” means simmered small pork blocks and boiled eggs with sweetened soy sauce. This recipe is a typical “Shippoku ryori” in Nagasaki prefecture.
Misoni (みそ煮) is a stew cooked in a miso base. In Nagoya, red miso is often used. Kyoto is famous for its white miso, but white miso is not suitable for stewing.
Motsuni (もつ煮 / モツ煮)
“Motsu” means tripe.
It takes a lot of effort to get rid of the distinctive smell of tripe. Strong soy sauce base or miso flavor goes well with Shochu. It is said in Japan that stewed dishes are at their best on the second day.
Dote-ni, Dote-yaki recipe (土手煮 / 土手焼き)
This is a dish of two or more kinds of simmered vegetables served in the same bowl.
Vegetable Takiawase recipe (野菜の炊きあわせ)
Taitan recipe (炊いたん)
“Taitan” means stew in Kansai dialect. Nothing to do with “Attack of Titan.
“This is a cooking method that stew the vegetables for soaking up dashi flavor.
The original recipe is western Japan. They say different from nimono.
These are also sold in cans. Although there are many more vegetarian stews, I’ll cover them on a different page.
See you again😄