Nigomi ｜ Our Regional Cuisines

Nagasaki Prefecture

Nigomi

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。

Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

DOWNLOAD

Main lore areas

Omura City
Main ingredients used

Chicken thigh meat, peanuts, thick fried bean curd, potatoes, carrots, konnyaku, lotus root, burdock root, dried shiitake mushrooms, shredded konbu

History/origin/related events

This is a local dish of Omura City, Nagasaki Prefecture, known for its peanuts.
It is a stew characterized by the inclusion of thin-skinned boiled peanuts as one of the ingredients, and is said to have been introduced to Japan during the Edo period (1603-1868) when it was served as a hospitality dish in the Omura area.
The name "nigomi" is derived from the word "nikomi" (stew). The dish is similar to "nikomi" in Kyushu, but differs in that the chicken, root vegetables, and other ingredients are cut into 1 cm cubes. There are two theories as to why the ingredients are cut into small pieces: one is that it is to make it easier to eat according to the size of the peanuts, and the other is that it is the result of the wisdom of the people in the past that was inherited to minimize the waste of ingredients.
Opportunities and times of eating habits

Since ancient times, it has been served in large pots for celebrations, Buddhist rituals, and to entertain visitors to gatherings. Today, with the widespread use of refrigerators, it can be made in large quantities and stored for later use, making it a popular side dish for home meals even on ordinary days. It is also served all the time at local restaurants, taverns, and other eateries.
How to eat

Ingredients vary from household to household, but the standard ingredients include chicken thighs, peanuts, thick fried tofu, potatoes, carrots, konnyaku, lotus root, burdock root, dried shiitake mushrooms, and shredded kombu. These ingredients are simmered in a slightly sweet seasoning, making it suitable not only as a side dish for rice, but also as a snack for alcoholic beverages. It is a popular dish among locals of all ages.
Efforts for Preservation and Succession

Because of its many ingredients and rich nutritional content, it has become an established menu item at nursery schools and school lunches in Nagasaki Prefecture. It is hoped that children will continue to pass on the local flavor for many years to come.

RECIPE

Ingredients (For 4 persons)

Raw peanuts 30g
Potato 150g
carrot 50g
radish 50g
burdock root 40g
Dried shiitake mushroom About 10-15 pieces
Konnyaku (konnyaku) 30g
Thick fried tofu 100g
Chicken thigh 50g
soy sauce 2 tsp.
sugar 1 tbsp.
mirin (sweet cooking sake) 1 tsp.
sake 1 tsp.
oil an appropriate amount
water 160g

How to cook

1. Rehydrate dried shiitake mushrooms in water and boil peanuts until soft.
Cut other ingredients into cubes.
2. Add oil to a pan and fry chicken thighs. When they begin to change color, add the diced ingredients.
3. Add water and seasonings and bring to a boil.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Nigomi ｜ Our Regional Cuisines

Nagasaki Prefecture

Nigomi

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (For 4 persons)

How to cook