煮物

煮付け (nitsuke)

fish (vegetables) boiled with soy sauce (and sugar)

甘露煮 (kanroni)

dishes boiled in a syrup

味噌煮 (misoni)

food cooked in miso

佃煮 (tsukudani)

food boiled down in soy

ぶり大根 (buri daikon)

a dish in which ara (discarded portions) of buri is broiled in soy sauce with daikon

土佐煮 (tosani)

food simmered in broth with dried bonito flakes

筑前煮 (chikuzenni)

chicken stew with taro, carrot, burdock, etc

大和煮 (yamatoni)

beef boiled with soy sauce, sugar and ginger

肉じゃが (niku jyaga)

meat and potato stew

角煮 (kakuni)

stew of cubed meat or fish (esp. pork belly or tuna)

煮豆 (nimame)

boiled beans

風呂吹き大根 (furofuki daikon)

simmered Japanese radish, often served with miso sauce

おでん (oden)

vegetables, fish dumplings and various other articles of food stewed in a thin soy soup, and served hot

シチュー

stew

カレー

curry

ポトフ

pot‐au‐feu

ボルシチ

borsch(t)

ロールキャベツ

ground (minced) meat rolled in cabbage leaves

調理法: 煮る