The Japan Times: A slow, soy-braised dish known as “nishime,” is an end-of-year favorite in Japan…

A slow, soy-braised dish known as “nishime,” is an end-of-year favorite in Japan. This style of cooking builds a deep, complex flavor bit by bit as ingredients are added one after another to the pot. Shiitake mushrooms and bamboo shoots are cooked with shoyu and acquire a burnished look. Other vegetables such as carrots, lotus root and green beans are blanched then steeped in a broth seasoned with “usukuchi” (light) shoyu, so they retain their bright colors. Click on the link in our bio for the full recipe. 📸 Elizabeth Andoh
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