| 词条 | Nimono |
| 释义 |
| name = Nimono 煮物 | image = Nishime.JPG | image_size = 230px | caption = Nishime, a nimono of various vegetables (including bamboo shoot, lotus root and shiitake) prepared in southern Aomori Prefecture | alternate_name = | country = Japan | region = Japanese-speaking areas | creator = | course = Side dish | type = | served = | main_ingredient = Vegetable or seafood, dashi, sake, soy sauce, mirin | variations = | calories = | similar_dish = Jorim | other = }}{{Nihongo|Nimono|煮物}} is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock flavored 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 ingredients for a nimono is typically a vegetable, fish, seafood, or tofu, either singly, or in combination. The shiru stock for a nimono is generally dashi. Other than sake and soy sauce, the stock can be further flavored by mirin, sugar, salt, vinegar, miso, or other condiments. A heavy covered pot is used in making nimono in order to spread the heat evenly throughout the ingredients during the simmering process. Types
See also
References1. ^{{cite encyclopedia | encyclopedia = Nihon Kokugo Daijiten | title = 味噌煮 |trans-title=Misoni | url = http://rekishi.jkn21.com/ | accessdate = 2012-06-27 | year = 2012 | publisher = Shogakukan | location = Tokyo | language = Japanese | oclc = 56431036}} 2. ^{{cite encyclopedia | encyclopedia = Nihon Kokugo Daijiten | title = 煮魚 |trans-title=Nizakana | url = http://rekishi.jkn21.com/ | accessdate = 2012-06-27 | year = 2012 | publisher = Shogakukan | location = Tokyo | language = Japanese | oclc = 56431036}} Bibliography
2 : Japanese cuisine|Japanese soups and stews |
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