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煮物 (にもの, nimono) Japanese meaning: simmered dish | Kotomora
じ 字
Related words 煮物 is the general term for any simmered dish, while 煮込み specifically implies long, slow stewing that produces a thicker, richer sauce.
煮物 covers simmered dishes broadly, whereas 煮付け refers to a specific style of simmering fish or vegetables in a sweet-savory soy sauce base.
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Tonight's dinner is nikujaga and simmered daikon.
The simmered dishes my grandmother makes are deeply flavored and very delicious.
Usage patterns 〈 物もの 〉 の 煮に 物もの a simmered dish made from a particular ingredient
Tonight's dinner is simmered daikon.
煮に 物もの を 作つく る to make a simmered dish
My mother makes a simmered dish for us every night.
〈 物もの 〉 を 煮に 物もの にする to turn an ingredient into a simmered dish
I turned the leftover vegetables into a simmered dish.
煮物 is the broad term for any dish simmered in seasoned liquid, while おでん refers specifically to the soy-dashi hot pot with daikon, eggs, and other classic ingredients.
Don't confuse with 煮物 (simmered dish) and 干物 (dried fish or seafood) share the '〜物' pattern but describe completely different cooking methods.
煮物 (simmered dish) and 漬物 (pickled food) look similar due to the shared '〜物' ending but are made by very different processes.
Counted with 煮物 is typically counted with 品 when referring to a dish or course, as in 煮物一品.
煮物 can also be counted with 皿 when referring to a serving on a plate, as in 煮物一皿.
Written forms 煮に 物もの Usage 88%
Standard kanji form; common in news and everyday use.
煮に もの Usage 12%
search-only kanji form
Search-only kanji form; not a standard spelling.
Etymology Compound of 煮 (ni, 'simmering', the continuative form of 煮る) + 物 (mono, 'thing'). Literally 'simmered thing'.
