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Nigome ｜ Our Regional Cuisines

  • Hiroshima Prefecture

    Nigome

Nigome

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    Image provided by: Fuchu-cho Food Culture Exploration Group Flower

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    Image provided by: Fuchu-cho Food Culture Exploration Group Flower

  • Main lore areas

    Fuchu town and other areas in the western part of the prefecture

  • Main ingredients used

    azuki beans, radish, carrots, dried shiitake mushrooms, burdocks, lotus root, taro, deep-fried tofu, konjac

  • History/origin/related events

    The vegetarian dish "Nigome" is made with diced and boiled azuki beans, daikon radish, carrots, dried shiitake mushrooms, burdock root, lotus root, taro, deep-fried tofu, and konjac. No meat or fish is used in the ingredients or broth. The western part of the prefecture is called "Aki no Kuni" and has many Jodo Shinshu followers, who were named "Aki followers". Shinran Shonin, the founder of the Jodo Shinshu sect, passed away on January 16th, which is celebrated as "Goshoiki". When Shinran Shonin was critically ill, his disciples made him a vegetarian stew with azuki beans, his favorite food. This later became the vegetarian food of the Goaritoyo, named "Nigome". Fishermen in the area used to follow the custom of "Otanya no Ichigomari" during the Otaidaya period, where they closed their fishing boats and markets for three days to avoid killing. Nigome was made in large quantities before the Oarigoya and boiled repeatedly for three days before being consumed. Soy sauce is used for seasoning, giving it a simple flavor that allows the natural taste of the ingredients to shine.

  • Opportunities and times of eating habits

    During the three-day period of "Otanya" around January 16th of the new calendar year, an event food is eaten to commemorate the anniversary of Shinran Shonin's death. This custom was followed by Aki followers, who would consume the food repeatedly until their body was warmed up and then visit the temple. This food was also served at temples that held memorial services for Shinran Shonin.

  • How to eat

    Soak azuki beans in water for a day before serving. Dice radish, carrot, dried shiitake mushrooms, konjac, burdock root, taro, deep-fried tofu, lotus root, or any other desired ingredients. Combine all the ingredients in a pot and simmer with the azuki in a large amount of soup stock. Soy sauce is the basic seasoning, but some households prefer to add mirin or miso. Keep the seasoning light, as the beans are simmered multiple times.

  • Efforts for Preservation and Succession

    Today, the custom of "otanya no ichigomari" has disappeared, and the custom of eating nikigome during "otanya" is also decreasing. Nigome is also served as a school lunch menu as an opportunity for students to learn about the local cuisine.

RECIPE

Ingredients (1 serving)

  • Azuki beans 50g
  • Daikon radish 1／4 (250g)
  • Burdock root 1／2 (75g)
  • Carrot 1／2 (80g)
  • Taro 2 (140g)
  • Lotus root 100g
  • Dried shiitake mushrooms 2 or 3 (6g)
  • Deep-fried tofu 1／2 (16g)
  • Konjac sheet 1／2 (100g)
  • Soy sauce 50ml
  • Sugar 1／2 tbsp.

How to cook

  • 1. Soak azuki beans in water for a day before to soften and boil lightly.

  • 2. Cut all ingredients into 1cm pieces.

  • 3. Drain burdock root and lotus root.

  • 4. Put all ingredients except taro in a pot and simmer in a large amount of soup stock (not included).

  • 5. Cook until azuki beans become soft, skimming off any foam that floats to the surface. Then add taro, soy sauce, and sugar and bring to a simmer.

  • 6. When simmering, make sure there is enough broth left over to make the sauce a little thinner.

provider : “A collection of Hiroshima Prefecture's Flavorfull Dishes That We Want To Pass On” (Hiroshima Nutrition Education and Health Promotion Executive Committee)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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