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 Nishime, a nimono of various vegetables (including bamboo shoot, lotus root and shiitake) prepared in southern Aomori Prefecture | |
| Course | Side dish |
|---|---|
| Place of origin | Japan |
| Region or state | Japanese-speaking areas |
| Main ingredients | Vegetable or seafood, dashi, sake, soy sauce, mirin |
| Similar dishes | Jorim |
Nimono (煮物) is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock and seasoned 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 ingredient for a nimono is typically a vegetable, fish, seafood, or tofu, or some combination of these. The shiru stock for a nimono is generally dashi. Other than sake and soy sauce, the stock can be further flavored with mirin, sugar, salt, vinegar, miso, or other condiments.