煮に物もの

に

も

の

Common wordFreq.FrequencyTop 50,000

Meanings

simmered dish; food cooked by boiling or stewing

A broad category of Japanese dishes where ingredients are simmered in seasoned broth. Common in home cooking and traditional cuisine.

〈物もの〉の煮に物ものa simmered dish made from a particular ingredient
今日きょうの夕ゆう食しょくは大だい根こんの煮に物ものだ。
Tonight's dinner is simmered daikon.
煮に物ものを作つくるto make a simmered dish
母ははは毎まい晩ばん煮に物ものを作つくってくれる。
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
残のこった野や菜さいを煮に物ものにした。
I turned the leftover vegetables into a simmered dish.

煮に込こみ
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.
煮に付つけ
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.
おでん
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.

干ひ物もの
煮物 (simmered dish) and 干物 (dried fish or seafood) share the '〜物' pattern but describe completely different cooking methods.
漬つけ物ものN1
煮物 (simmered dish) and 漬物 (pickled food) look similar due to the shared '〜物' ending but are made by very different processes.

品ひんN2
煮物 is typically counted with 品 when referring to a dish or course, as in 煮物一品.
皿さらN4
煮物 can also be counted with 皿 when referring to a serving on a plate, as in 煮物一皿.

煮に物ものUsage88%
Standard kanji form; common in news and everyday use.
煮にものUsage12%
search-only kanji form
Search-only kanji form; not a standard spelling.

Compound of 煮 (ni, 'simmering', the continuative form of 煮る) + 物 (mono, 'thing'). Literally 'simmered thing'.