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Nimono: Simmered Foods
Ni (boil/simmer) + mono (things) = savoury comfort food
“Simmered food” sounds prosaic, but nimono is far from mundane. Don’t think of your grandma’s pale and limp boiled vegetables; tenderly simmered and carefully presented; nimono is a feast for the eyes.  One of the most basic cooking techniques, nimono really sums up Japanese home-cooking for me. Pairing seasonal foods with the ultimate combination of Japanese pantry items – dashi, mirin, and shoyu (soy sauce) – infuses your main ingredients with rich umami and a hint of sweetness.
Served in a puddle of warm broth, the steam carries up the delicate aromas of the meat, fish, or vegetables. Comfort food, indeed. In warmer months, you can prepare it ahead of time and serve it chilled, and year-round, you can use leftovers in a bento (lunchbox) alongside rice.

Recipes: Basic Vegetable Nimono, Nizakana (simmered fish), Sakanano Miso-ni (fish simmered in miso glaze)

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