The fusion of the ingredients with dashi
"Nimono" is a dish simmered in a dashi stock flavored with soy sauce, sake, mirin and sugar. Simmering the ingredients in a dashi stock makes the most of their natural flavors and colors. Simmering is not only a cooking method but also a seasoning technique.
Typical simmered dishes are "buri-daikon" (simmered yellowtail and daikon), "niku-jaga" (beef and potato stew), "chikuzen-ni" (simmered chicken and vegetables) and "kakuni" (stewed chunks of pork belly). The cooking time and the seasonings used in simmered dishes depend on the ingredients and also vary depending on the region and family traditions.
The flavor of a simmered dish has much to do with the climate and the lifestyles of the region. In general, nimono in the Kanto region which includes Tokyo are often cooked in very little liquid and strongly seasoned, and those in the Kansai region which includes Kyoto and Osaka are soupier and lightly seasoned.
Easy Buri Daikon
205kcal / per person
Buri daikon is a dish using buri (yellowtail) and daikon (white radish), both popular ingredients in winter in Japan. This is a very simple recipe so anyone can easily make it. When frying the daikon, use the grease from the yellowtail and not oil. Cooking with grease from other ingredients without using oil is one of the basic techniques of Japanese cuisine.
Simmered Chicken Balls
133kcal / per person
Japanese style quenelle. Cook gently in warm soup. You can enjoy a new texture by mixing cooked ground meat with raw ground meat to make dumplings.
164kcal / per person
Simmered kabocha squash is one of the typical Japanese simmered dishes. Eating kabocha squash during cold winter was considered to be good for prevention of flu because it contains vitamin C and can be stored for a long period. This habit is still remaining as the Toji-kabocha (eating kabocha on the winter solstice).
"Healthy" Simmered Meat and Potato
185kcal / per person
This simmered meat and potato dish is considered the most popular food in Japan. It goes well with rice.
Mellow Squid Stew
110kcal / per person
Squid pairs well with Japanese-style soy sauce taste.
Sardines Simmered with Umeboshi
145kcal / per person
Rich in DHA and EPA, which are beneficial for the vascular system's health, the sardine is attracting attention in terms of lifestyle-related diseases prevention.
Chicken Wing Tips and Daikon Stew
180kcal / per person
Rich in collagen, which helps keep your skin healthy, the chicken wing tip is tender when it is stewed.
101kcal / per person
Oden is a dish with simmered daikon, konnyaku, eggs and fish cakes in soup. Serve with yellow mustard paste. One of the typical dishes for cold days.
Chicken Liver Shigure-ni
70kcal / per person
Shigure-ni is the preparation of seafood by cooking down so that they pick up the flavor and the color of soy sauce.
82kcal / per person
Onsen egg is prepared by using the difference of setting time between yolk and white. It is a soft-boiled egg with cooked yolk and runny white. It is called onsen egg because in Japan, where there are many onsens or hot springs, the temperature of the onsen water is ideal to make this egg dish.
Daikon Furofuki with Ground Chicken Sauce
134kcal / per person
There are different stories about the name of furofuki. Enjoy furofuki while blowing on the hot, steaming daikon in the cold of winter.
Half-boiled Eggs and String Bean Stew
106kcal / per person
A stew with only eggs and string beans highlights the flavor of the ingredients themselves.
Shore-style Lightly Stewed Sardines
262kcal / per person
Wakame served with sardine adds a flavor of the ocean.
Giblets and Grilled Tofu Stew
111kcal / per person
Simmer three kinds of giblets with tofu. A dish with a simple but rich taste.
Snow-viewing Salmon Hot Pot
188kcal / per person
Grated white daikon looks like snow. Grated daikon makes the taste of fish milder and refreshing.