# Nimiso ｜ Our Regional Cuisines

**Cuisine Name**: Nimiso

**Region**: Our Regional Cuisines

## Main Lore Areas
The whole prefecture

## Main Ingredients Used
Red miso, Daikon radish, Carrot, Burdock, Taro, Konjac, Fried tofu pocket, Green onion

## History, Origin, and Related Events
Mame miso (red miso), exemplified by hatcho miso, is an essential part of Aichi Prefecture cuisine. Mame miso is made by breeding koji mold on soybeans to make soybean koji, then fermenting and aging for a long time. It is aged for a minimum of one year, up to two to three years. Mame miso made in this way has a rich body, acidity, and a unique astringent flavor. Hatcho miso is a brand of mame miso. Hatcho miso originated in Hatcho Village(current name: Hatcho-cho, Okazaki City), located eight units of distance (Hatcho) away from Okazaki Castle, birthplace of Tokugawa Ieyasu. As the key transportation point at the intersection of the Tokaido and Yahagi River, it was said to be an easy place to obtain the ingredients for miso, such as soybeans and salt. The culture of mame miso has remained firmly rooted to this day, with a variety of miso dishes that are known even outside of the prefecture. Along with "Miso Nikomi Udon," "Miso Oden," and "Miso Katsu," "Nimiso" is beloved among residents of Aichi Prefecture. This dish is also known as "Misoni" (miso-simmered), and as the name suggests, it is made by simmering various ingredients in miso. The flavor and cooking method differ by household, with countless variations. In some places, it is eaten as a stew, and in other places, more broth is added to make it more like hot pot or miso soup. What is usually in common is that root vegetables are used and a large quantity is made at once.

## Opportunities and Times of Eating Habits
It can be made by simmering any seasonal ingredients, but it is most often eaten in the winter when root vegetables are in season. It is made by simmering slowly, so it warms up the body.

## How to Eat
Use any ingredients you have at home, such as daikon radish, carrot, burdock, and taro, and simmer them in miso. The ingredients vary depending on season and household. The seasonings also vary, with some using just miso and mirin, and others using miso and dashi stock to make it more like miso soup. If you make it with a lot of broth, you can add udon or rice to the leftover soup to make porridge. By making a large amount at once and repeatedly simmering to eat again the next day, the flavor the miso will permeate the ingredients to increase the richness and umami.

## Efforts for Preservation and Succession
The ingredients are readily available and it is easy to make, so it is still made on a regular basis today.

## Ingredients
- Daikon: 5cm
- Carrot: 1
- Burdock: 1
- Taro: 3
- Green onion: 1
- Konjac block: 1／2
- Fried tofu sheet: 1
- [A] Red miso: 100g
- [A] Sugar: 4 tbsp.
- [A] Mirin: 4 tbsp.
- Dashi broth: 600ml
- Shichimi chili pepper: Appropriate quantity

## Recipe
1. 1. Cut the daikon radish, carrot, burdock, and taro into bite-size pieces, slice the green onion diagonally into 1cm pieces, then blanch the burdock.
2. 2. Tear the konjac into bite-size pieces and blanch. Blanch the fried tofu pocket to remove excess oil, then cut into strips.
3. 3. Add all ingredients from step 1 and 2 except for the green onion to the dashi broth, then add the A ingredients and bring to a simmer. Simmer over low heat while removing the scum until the vegetables are soft.
4. 4. Add the green onions to finish, and bring to a boil one more time.
5. 5. Sprinkle with shichimi chili pepper to taste.

## Provider Information
provider : 50 Aichi Local Cuisine Recipes

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