nishime; simmered dish
A traditional Japanese dish where root vegetables, konnyaku, and other ingredients are simmered in a soy-sauce-based broth until the liquid is almost completely absorbed.
For New Year's, my mother makes nishime for us.
Nishime is delicious because the vegetables are well infused with flavor.
Standard spelling using しめ as kana; the most common written form.
Kanji spelling using 染め (dyeing), reflecting the simmering process that infuses flavor.
Uses the abbreviation mark 〆 for しめ; occasionally seen in handwritten or traditional contexts.
A noun derived from 煮しめる, “to simmer until the liquid is reduced and the seasoning has thoroughly penetrated.” It denotes ingredients prepared by this method.