Nimono – Simmering

Lessons 5 and 6: Nimono: Simmering

Nimono, or simmered foods, are foods cooked in a boiling broth such as dashi stock or seasoned dashi stock, which transfers heat and flavor to the ingredients through convection. Traditionally served halfway through the meal, nimono is an integral part of Japanese cooking.

In a professional Japanese kitchen, the chef in charge of nimono is called the “Nikata.” The “Nikata’s” role is so important that a cook is considered a full-fledged chef only once he or she masters this difficult area.

At first glance, the preparation of dishes through the simmering method may seem relatively simple. However, as you will learn, it is an intricate process that requires the utmost attention to detail.

Techniques in These Lessons:

• “Vase-gutting”: how to gut a fish using chopsticks
• Blanching the fish
• “Daimyo”: filleting (with a flathead fish)
• How to prepare vegetables for nimono

Recipes from Lessons 5 and 6:

• Rockfish Nitsuke
• Sea Bream Ara-daki
• Flathead Age-ni
• Daikon White Radish Fukume-ni with Shrimp Sauce
• Simmered Bamboo Shoots, Tosa-Style
• Eggplant Age-ni

Bonus Discussions:

• Unique Japanese cooking utensils
• How to present Japanese food at the table

With English language mini-texts containing the recipes for all dishes in Lessons 5 and 6 prepared by TSUJI’s professors.