As the weather cools, make this hearty nimono simmered stew
The taro has been a staple starch for centuries, and today it’s grown all over Japan. Here, it rounds out a fall stew perfect for lunch or dinner.
An idea simmering for centuries: Japanese 'white stew'
When a Japanese person hears the word "stew," the dish they're likely to think of is a concoction of stewed vegetables and chicken (occasionally pork or seafood) in a creamy white sauce. Called "cream stew" or "white stew" this is a typical yōshoku dish: ...
Ring in the new year with refinement
The quintessential washoku, or traditional Japanese cuisine dish, is nimono — vegetables and other ingredients simmered in a broth of dashi stock, sake, mirin, sugar and soy sauce or miso. Nimono can be made in advance and served warm or cold, saving the cook ...
