Nishime (Simmered Japanese Taro and Others) ｜ Our Regional Cuisines

Tochigi Prefecture

Nishime (Simmered Japanese Taro and Others)

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Image source: Tochigi Farmers Conference

Main lore areas

All of Tochigi prefecture
Main ingredients used

Satoimo(=Japanese taro), Daikon radish, Carrot, Gobou(=Burdock root), Shiitake mushroom, Konjac(=yam cake)

History/origin/related events

“Nishime” is a local traditional dish served at festivals, home celebrations, and ceremonies. Another name for this dish is “imo-nishime” because satoimo(=Japanese taro) is always used as an ingredient. Satoimo(=Japanese taro) is a symbol of being blessed with many children and bountiful harvests because the young taro grow around the parent taro. Satoimo(=Japanese taro) is considered lucky for this reason and is used for feasts such as “osechi” eaten during the New Year holidays.
Satoimo(=Japanese taro) is said to have been introduced to Japan in the Jomon period before rice cultivation began. It is possible to grow satoimo(=Japanese taro) on various lands including volcanic ash plateaus and gravel. In Tochigi, the vegetable is grown and harvested in the volcanic ash areas of Utsunomiya, fan-shaped areas of Nasu, and gravel areas at the foot of the Ashio Mountains. This vegetable is widely used in Tochigi to make a variety of dishes including “Nishime.”
Opportunities and times of eating habits

It was traditionally served at shrine festivals, during the New Year and Bon holidays, and at ceremonies such as weddings and funerals. Nowadays, it is eaten as an everyday side dish.
How to eat

The main ingredients for “Nishime” are satoimo(=Japanese taro), daikon radish, carrot, gobou(=Burdock root), shiitake mushroom and konjac(=yam cake). The ingredients are simmered in soy sauce until the flavor is absorbed. Nowadays, people like to add fish cakes such as “satsuma-age” (=fried fish cake) and chikuwa(fish cake). Some people also add “kanpyo” (=dried calabash). The stems of the shiitake mushrooms are removed, and big mushrooms are cut in half. Daikon radish is peeled and cut into half-circle slices. Satoimo(=Japanese taro), carrot and gobou(=Burdock root) are peeled and chopped into chunks. Konjac(=yam cake) is cut into tanzaku shapes, and each ingredient is boiled individually. Gobou(=Burdock root) should be boiled until it becomes soft. By boiling each ingredient separately, the flavor of each ingredient is brought out and the seasonings are easily absorbed.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
“Nishime” was served at feasts of festivals and as part of “osechi” for the New Year holidays. It is also served at weddings, funerals and other ceremonies, and the recipe is passed down by parents to their children.

RECIPE

Ingredients (4 servings)

Satoimo(=Japanese taro) 10 medium-sized
Daikon radish 400g
Carrot 1
Gobou(=Burdock root) 100g
Shiitake mushroom 50g
Konjac(=yam cake) 100g
Common bean 50g
Chikuwa(fish cake) 2 pieces
“Satsuma-age” (=fried fish cake) 2 pieces
[Seasoning] Sugar 1 tbsp.
[Seasoning] Soy sauce 4 tbsp.
[Seasoning] Mirin(=sweet rice wine) 1／2 cup
[Seasoning] Dashi (=Japanese soup stock) 3 cups

How to cook

1. Remove the stems from the shiitake mushrooms and cut the big mushrooms in half. Peel the daikon radish and cut them into half-circle slices. Wash the satoimo(=Japanese taro), carrot and gobou(=Burdock root) well, peel them, chop them into chunks, and boil them.
2. Cut the konjac(=yam cake) into tanzaku slices and cut slits in the center of each piece. Shape them into reins and quickly boil them.
3. Cut the chikuwa(fish cake) and “Satsuma-age” (=fried fish cake) into bite size pieces.
4. Boil the common beans for 1 minute and then cut them into 3cm pieces.
5. Place the ingredients from step 1, 2, and 3 in a pot and season. Simmer and stir from time to time.
6. Once the ingredients in step 5 are cooked, add the common beans, and cook some more.

Recipe Arrangements

provider : "Furusato no Washoku: Traditional Japanese Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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

Nishime (Simmered Japanese Taro and Others) ｜ Our Regional Cuisines

Tochigi Prefecture