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Nishime ｜ Our Regional Cuisines

  • Miyazaki Prefecture

    Nishime

Nishime

＊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）。
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  • Nishime

    Image Source : Miyazaki Prefecture Dietary Improvement Promotion Council

  • Main lore areas

    All over Miyazaki Prefecture

  • Main ingredients used

    Shiitake mushrooms, taro, bamboo shoots, konnyaku, deep-fried tofu, dried radish, kombu (kelp)

  • History/origin/related events

    The name "nishime" comes from the way it is cooked, which is to simmer it slowly so that no liquid remains. Although it is now a side dish, it was originally an essential dish for celebrations, weddings, and funerals. It is laid on the third layer of the New Year's osechi (New Year's Day meal), and is served at the kagura dedication held throughout the night in Takachiho Town.
    In Takachiho Town, it is served as a side dish during the nightly Kagura (Shinto music and dancing) ceremonies.
    In addition, each region has its own unique ingredients. For example, the ingredients used to make dashi soup stock include jidori chicken, iriko (dried sardines), dried horse mackerel, salted sardines, kelp, shiitake mushrooms, wild boar, wild birds, seafood from the sea and the mountains, and many others. The ingredients are also unique to each region: dried bamboo shoots and shiitake mushrooms in the northern part of the prefecture, chicken in the central part, and dried whole sardines in Nishimera Village.

  • Opportunities and times of eating habits

    Although it is a common part of everyday meals, it is also an essential dish for special occasions such as celebrations. In New Year's osechi ryori, each ingredient has its own meaning, and because the ingredients are boiled together, the dish is meant to express the wish that the family will be close and prosperous for a long time to come.

  • How to eat

    Slowly simmer shiitake mushrooms, taro, bamboo shoots, konnyaku, burdock root, royal fern, etc. with seasonings (soy sauce, mirin, sugar) for a long time so that there is no residual liquid. The residual heat allows the flavors to soak in even more.
    Each region and each family has its own unique flavor, and seasonal vegetables are also added to make it a delicious dish that is loved by people as a taste of their hometown.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed on the taste, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    The taste of each family is valued and passed down from family to family. The common version is widely sold at supermarkets and other delicatessen counters.

RECIPE

Ingredients (For 4 persons)

  • dried shiitake mushrooms 4 pieces
  • konbu (kelp) 1 sheet
  • Kiriboshi Daikon (dried strips of radish) 50g
  • konnyaku 1 sheet
  • bamboo shoots 1／4 of a stick
  • thick fried tofu 1 sheet
  • taro 4 pieces
  • soup stock 3 cups
  • Seasoning A] Sugar 2 tbsp.
  • Seasoning A] Light soy sauce 2 tbsp.
  • Seasoning A] Mirin (sweet cooking rice wine) 2 tbsp.

How to cook

  • 1. Soak dried shiitake mushrooms and kelp in water.

  • 2. Boil kiriboshi-daikon and soak in water.

  • 3. Tie the kombu into a knot and cut the other ingredients and shiitake mushrooms into pieces.

  • 4. Put 3 cups of soup stock in a pot, add shiitake mushrooms, kombu, konnyaku and bamboo shoots, simmer for about 20 minutes, add other ingredients and simmer for about 10 minutes.

  • 5. Season 4 with seasoning A and let the flavors soak in slowly.

provider : Local Cuisine" (JA Miyazaki Prefecture Council of Women's Organizations)

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

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