Grandma’s Nishimeby Emree Sato

 I watch her as she pours the chicken broth into the pot; cuts the crunchy orange carrots, lightly salted aramio (Japanese potato), juicy mushrooms, and golden dikon then adds the ingredients in the steaming pot of knotted, soaked konbu (seaweed). She tells me that while she makes nishime, memories flash before her eyes, "When I was a little girl, my siblings and I would play outside and watch the radiant, illuminecent fireworks fly in the air and burst in midair. When the show ended, we would race to the rugged green house and try to get the first bowl of nishime.". As I look into the pot I see a wonderful mixture of fresh, cooked vegetables and juicy meats.

From My Essay

1/2 pound cut-up pork2 strips nishime konbu3 pieces dried mushrooms (soak, wash and cut in 1 inch pieces)2 konyaku, sliced 3 aburage (fried tofu)1 cup daikon (turaip) cut in stew pieces2 cups araimo (Japanese taro)cut in 1 1/2 inch pieces 1 cup takenoko (bamboo shoot)

Soak konbu and mushrooms in water for 10 mnutes or until soft. Wash and strip konbu down center, lengthwise, if too wide (more than 3 inches). Tie in knots about 2 inches

apart. Cut between knots. Fry pork in oil until light brown. Add water, mushrooms, aburage and konbu. Cover; cook for 10 minutes. Add

seasoning and cook for five minutes. Add daikon, carrots and gob; cook for 15 minutes.

1 cup carrots, cut in stew pieces1 cup gobo (burdock) cut in 1/4 inch thick diagonal slices and soaked in water until used2 tbsp. oil1 1/2 cups water1/2 cup shoyu1/3 cup shoyu1/3 cup sugar1/2 tsp. salt 1 tsp. ajinomoto

Nishime

Instructions