# Nigomi ｜ Our Regional Cuisines

**Cuisine Name**: Nigomi

**Region**: Our Regional Cuisines

## Main Lore Areas
Omura City

## Main Ingredients Used
Chicken thigh meat, peanuts, thick fried bean curd, potatoes, carrots, konnyaku, lotus root, burdock root, dried shiitake mushrooms, shredded konbu

## History, Origin, and Related Events
This is a local dish of Omura City, Nagasaki Prefecture, known for its peanuts.It is a stew characterized by the inclusion of thin-skinned boiled peanuts as one of the ingredients, and is said to have been introduced to Japan during the Edo period (1603-1868) when it was served as a hospitality dish in the Omura area.The name "nigomi" is derived from the word "nikomi" (stew). The dish is similar to "nikomi" in Kyushu, but differs in that the chicken, root vegetables, and other ingredients are cut into 1 cm cubes. There are two theories as to why the ingredients are cut into small pieces: one is that it is to make it easier to eat according to the size of the peanuts, and the other is that it is the result of the wisdom of the people in the past that was inherited to minimize the waste of ingredients.

## Opportunities and Times of Eating Habits
Since ancient times, it has been served in large pots for celebrations, Buddhist rituals, and to entertain visitors to gatherings. Today, with the widespread use of refrigerators, it can be made in large quantities and stored for later use, making it a popular side dish for home meals even on ordinary days. It is also served all the time at local restaurants, taverns, and other eateries.

## How to Eat
Ingredients vary from household to household, but the standard ingredients include chicken thighs, peanuts, thick fried tofu, potatoes, carrots, konnyaku, lotus root, burdock root, dried shiitake mushrooms, and shredded kombu. These ingredients are simmered in a slightly sweet seasoning, making it suitable not only as a side dish for rice, but also as a snack for alcoholic beverages. It is a popular dish among locals of all ages.

## Efforts for Preservation and Succession
Because of its many ingredients and rich nutritional content, it has become an established menu item at nursery schools and school lunches in Nagasaki Prefecture. It is hoped that children will continue to pass on the local flavor for many years to come.

## Ingredients
- Raw peanuts: 30g
- Potato: 150g
- carrot: 50g
- radish: 50g
- burdock root: 40g
- Dried shiitake mushroom: About 10-15 pieces
- Konnyaku (konnyaku): 30g
- Thick fried tofu: 100g
- Chicken thigh: 50g
- soy sauce: 2 tsp.
- sugar: 1 tbsp.
- mirin (sweet cooking sake): 1 tsp.
- sake: 1 tsp.
- oil: an appropriate amount
- water: 160g

## Recipe
1. 1. Rehydrate dried shiitake mushrooms in water and boil peanuts until soft.Cut other ingredients into cubes.
2. 2. Add oil to a pan and fry chicken thighs. When they begin to change color, add the diced ingredients.
3. 3. Add water and seasonings and bring to a boil.

## Provider Information
Recipes vary depending on the region and home.

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