Iwate Prefecture

Nishime

Nishime
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  • Image provided by: Agricultural Promotion Technology Division, Department of Agriculture, Forestry and Fisheries, Iwate Prefectural Government

RECIPE

Ingredients (for 10 persons)

  • Dried fern (or dried bracken) 30g
  • Salt-preserved udo 5-6 stems
  • Frozen radish 50-70g
  • Frozen tofu (koya tofu) 5 pieces
  • Carrot 1
  • Dried and sliced herring 10
  • Fresh shiitake mushrooms 10
  • Pre-boiled kelp 20g
  • Konjac 1 piece
  • Dashi kelp 15g
  • Bonito flakes 10g
  • Soy sauce 150cc
  • Mirin 100cc
  • Sake 100cc
  • Sugar 25g
  • salt Suitable amount

How to cook

  • 1. [Preparation of the dried fern] Put the harvested fern in boiling water, turn it over halfway and take it out when it boils again. Spread it on a bamboo sieve and dry it in the sun, turning it over several times. When it becomes brittle, massage it with your hands several times while drying it until it is completely dry.

  • 2. Soak it in lukewarm water for 15 minutes and massage it with your hands. Repeat this process three times, changing the water each time, and the fern will regain its plumpness.

  • 3. Put the fern into a pot and heat it. Once it comes to a boil, remove the pot from the heat and let it sit overnight.

  • 4. Tie the ferns together with the roots aligned and cut off 1cm from the root end.

  • 5. [Preparation of the salt-preserved udo] Remove the leaves from the freshly harvested udo, and pickle it in salt (30% of the weight of the udo). If you re-pickle it around the end of July, it can be preserved for a long period.

  • 6. Put water and the salt-preserved udo in a copper pot and heat it.

  • 7. Once it comes to a boil, turn off the heat and let it sit for 10-15 minutes.

  • 8. Once the color of the udo gets vibrant, change the water and let it sit overnight.

  • 9. Change the water and once the salt is removed, cut into 5cm wide slices.

  • 10. [Preparation of the frozen radish] The radish that has been stored in the ground should be peeled during the cold season, cut in half lengthwise, hung from the eaves with a string, and exposed to the cold wind for more than a month. If you want to keep the radish for a long time, freeze it.

  • 11. Soak it in lukewarm water for 10 minutes, massage it with your hands to re-hydrate it, squeeze out the water and cut it vertically into 2 or 3 equal pieces of 5 cm length.

  • 12. [Preparation of the dried and sliced herring] Soak it for 30 minutes in water that has been used to wash rice.

  • 13. Cut off the head and cut it in half.

  • 14. [Recipe] Re-hydrate the koya tofu in lukewarm water and cut it in half. Cut the carrot into large chunks, and cut off the stem of the shiitake mushroom. Cut the konjac into 10 equal pieces, make a slit in the middle, and put it aside. Rinse 10 pieces of the pre-boiled kelp briefly, and when it becomes soft, put it aside.

  • 15. Make a broth with 1,000ccm of water, dashi kelp, and bonito flakes, and add all the seasonings except for the salt.

  • 16. Put in the dried and sliced herring and simmer over medium heat for 5 minutes, then remove it once.

  • 17. Add the fern, udo, frozen radish, koya tofu, fresh shiitake mushrooms, and turn up the heat to maximum. When it comes to a boil, add the carrots and turn down the heat to medium.

  • 18. Simmer over medium heat for about 20 minutes, and when the carrots become soft, adjust the taste with salt, return the dried and sliced herring to the pot, and simmer for about 5 minutes.

  • 19. Turn off the heat and let the flavors blend.

provider : "Iwate Prefecture Food Artisan" (Miyoko Sasaki)

* Recipes vary depending on the region and home.