Kitchen Culture

tasty tidbits from the old-fashioned Japanese Kitchen

The Japanese Way with



Hundreds of variations on this classic dish exist, though basically they are of two sorts: deeply burnished Kanto-style nishimé cooked with regular dark soy sauce, and delicately hued Kansai-style nishimé, simmered with light colored soy sauce. The former mélange is favored in and around Tokyo and throughout the northern and eastern parts of Japan while the latter is popular in and around Kyoto and in the west and south. Depending upon the selection of vegetables, I prepare some items (dried mushrooms, konnyaku, kelp knots) Kanto-style and others (lotus root, carrots, bamboo shoots, country potatoes) in the Kansai-style. 

Nishimé could easily appear at table anytime of the year, but this assortment is typical enjoyed at New Year’s time as part of osechi because the dish can be made days ahead and keeps well at cool room temperature.

Download my recipe for Nishimé