Colourful and Flavourful Vegetable Nimono!

In Japanese cuisine, there is a cooking technique of simmering vegetables, seafood, tofu, and meats (together or separately) in a stock flavoured with soy sauce, sake, and some sweetening, that is referred to as nimono. The types of nimono dishes are quite varied, and include dishes such as oden, nabemono (Japanese hotpot dishes), and nikujaga (sweet and salty beef and potato stew).

Today, we’ll be looking at vegetable nimono, which is a simple way to prepare a mixed vegetable side dish that is served at room temperature, or slightly warmed. It involves simmering the vegetables in seasoned liquid until they are soft and cooked through, resulting in lightly flavoured vegetables that are moist and succulent. This dish makes for a nice addition to any Japanese or Asian meal, and goes great in a bento.

Shining the Spotlight on Kinpira Gobo, the Essential (but not often talked about) Side Dish

Let me be up front: I love kinpira gobo. Not only does it look attractive with its innumerable pieces of bronzy burdock root accented by orange slivers of cheery carrot, it also tastes great and is pretty healthy as well! Throw in the fact that it’s quite easy to make, goes great in bentos and with dinner, and you’ve got a side dish that’s an all around winner.