nishime

This is the real Japanese stew (煮物 / にもの / 煮込み)

“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)

“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)

Chikuzenni recipe

Chikuzen-ni, also known as “Nishime”, is served in New Year’s dishes. 

It is also called “Iridori (炒り鳥)” or “Gameni (がめ煮)”.

FYI: Shirogohan.com
Source: https://www.sirogohan.com/sp/recipe/tikuzenni/

Nikujaga (肉じゃが)

nikujaga

“Niku jaga” means “Meats & potatoes”.  This is a stew of meat ,carrots, sliced onion, shirataki and potatoes with sweetened soy sauce.

General Togo

Heihachirou Togo Shogun

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.

Nikujaga recipe

This is called Japanese beef stew “Niku jaga”. We often use sliced  beef.

FYI: Nadia
Source: https://oceans-nadia.com/user/10254/article/1983

Vegetable (野菜)

Tosani recipe (土佐煮) ​

tosani

“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
Source: https://www.yutori.co.jp/recipe/detail.php?recipe_id=34

Wakatakeni recipe (若竹煮)

wakatakeni

“Wakatake” means Wakame seaweed & Takenoko,bamboo shoots with dashi.

FYI: LIFE.net
Source: https://hamsonic.net/wakatakeni/

Nimono kabocha recipe (かぼちゃ煮)

kabochani

“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.

FYI: Nadia
Source: https://oceans-nadia.com/user/153045/recipe/375042

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
Source: http://blog.livedoor.jp/pochitohanako/archives/2267508.html

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
Source: https://recipe.rakuten.co.jp/recipe/1140000531/

Buri daikon (ぶり大根)

buri daikon
“Buri” means yellowtail. Daikon is Japanese radish. This is simmered yellowtail & daikon with soy sauce and dashi.

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

This recipe is the authentic Japanese buri daikon.

FYI: lettuce club
Source: https://www.lettuceclub.net/news/article/171247/

Ika daikon recipe (いか大根)

ikadaikon

We often use squids instead of yellowtail or pork.

FYI: Cookpad
Source: https://cookpad.com/recipe/444376

kakuni (角煮)

kakuni

“kakuni” means simmered small pork blocks and boiled eggs with sweetened soy sauce. This recipe is a typical  “Shippoku ryori” in Nagasaki prefecture.

Kakuni recipe

This is a basic recipe for braised pork chops.

FYI: lettuce club
Source: https://www.lettuceclub.net/recipe/dish/20688/

Misoni (味噌煮)

saba no misoni

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.

Saba misoni recipe (さばのみそ煮)

Saba” means mackerel. So, this is simmered mackerel with miso paste.  I already introduced Japanese canned foods, though.

FYI:macaroni
Source: https://macaro-ni.jp/86166

Motsuni (もつ煮 / モツ煮)

motsuni

“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.

Motsuni recipe

motsuni

A dish made by stewing gats of cattle. In Motsu-ni, pig’s small intestines, are called “Maruchou” and are often used.

FYI: macaroni
Source: https://macaro-ni.jp/73391

Dote-ni, Dote-yaki recipe (土手煮 / 土手焼き)

doteni

“Dote” means bank which is the red miso, placed along like a bank in pot, stewed with melted miso.

This menu is typical Nagoya food.

FYI: Cookpad
Source: https://cookpad.com/recipe/1429446

Takiawase (炊きあわせ)

takiawase

This is a dish of two or more kinds of simmered vegetables served in the same bowl.

Takiawase recipe

Koya Tofu with Shiitake Mushrooms, Carrots and Green Beans is a classic Japanese vegetarian dish as Shojin ryori.

FYI: Yamaki
Source: Simmered Koya-Tofu and Vegetables 

Vegetable Takiawase recipe (野菜の炊きあわせ)

taitan

This takiawase recipe is with summer vegetables.

FYI: Nadia
Source: https://oceans-nadia.com/user/30460/recipe/141490

Taitan recipe (炊いたん)

taitan

“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.

FYI: Nadia
Source: https://oceans-nadia.com/user/11325/recipe/105802

These are also sold in cans. Although there are many more vegetarian stews, I’ll cover them on a different page.

See you again😄

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