"Simmering"

Chikuzenni is a classic Japanese nimono dish cooked with chicken, shitake mushrooms, lotus root, konnyaku, taro, and burdock root in a savory dashi stock.

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Delicious simmered kabocha squash flavored with a popular Japanese seasoning shio koji (rice koji and salt), resulting in unique umami flavor.

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Simmered shrimp cooked in dashi soy sauce and soaked overnight, this beautiful dish adds bright color and delicious flavors to Osechi Ryori.

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Cooked in savory dashi broth, this classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients.

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Cooked in classic Japanese seasonings, Simmered Bamboo Shoots is a simple and elegant dish to enjoy during springtime when fresh bamboo shoots are in season.  Crunchy and savory, they make a great side dish or accompaniment for drinks.

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Simmered Kiriboshi Daikon, cooked in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon and abura-age (fried tofu). 

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Simmered Taro (Satoimo no Nimono) is a classic home cooked recipe that compliments the main dish in a typical Japanese meal. A humble yet wonderful way to appreciate the remarkable texture and pleasant sweetness of this starchy root vegetable.

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Simmered Sweet Potatoes with Lemon is a classic way to enjoy the seasonal harvest. It makes a delightful side dish and a healthy snack during this time of the year.

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Cooked in a sweet and savory sauce, Kombu Tsukudani (Simmered Kombu) is a delicious way to use up the leftover kombu and a great dish to accompany steamed rice!

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Made with freeze-dried tofu, this Simmered Koyadofu soaked in soy-dashi broth is a classic Japanese side dish to enjoy all year round.

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