Simmered dishes (nimono) are one of the most iconic techniques in Japanese cuisine, delicately drawing out the natural umami of ingredients. Their history is long and rich — it's said that noble families were already enjoying various simmered dishes during the Heian period (794–1185). Dishes made with miso developed first, and after soy sauce became more widespread in the Azuchi–Momoyama period, even more flavorful simmered dishes emerged.
The 675 A.D., an imperial ban on meat consumption issued by Emperor Tenmu also had a great impact on the Japanese diet, fostering a healthy food culture centered on fish and soybeans. Simmered dishes played a key role in this, offering animal protein from fish and plant-based nutrition from legumes.
In the Edo period, the invention of awase dashi — a blend of kombu and bonito flakes — laid the foundation for the modern flavor of nimono. Achieving a beautiful, deeply flavored result requires careful attention to heat control, the use of drop lids, and the order in which seasonings are added.
There are many types of nimono, such as:
- Nitsuke, which is sweet and salty with minimal broth
- Fukume-ni, which allows the ingredients to soak up the umami-rich dashi
- Nishime, a preserved simmered dish commonly found in New Year’s feasts
By respecting the character of each ingredient and highlighting seasonal flavors, nimono embodies the heart of Japanese culinary aesthetics.
This recipe introduces a special trick to make your simmered kabocha squash exceptionally fluffy without falling apart.
It’s easy!
Just cut the squash, rub it with salt, rinse , and simmer.
This simple method keeps the squash whole and gives it a wonderfully soft, fluffy texture.
Perfect as an everyday side dish, for bento boxes, or make-ahead meals.
15 minutes
Makorin & Penko
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 12 oz medium kabocha squash
- 1/2 tsp. salt (for rubbing)
- 1 cup water (adjust based on pot size)
- 2 tbsp. sugar (adjust to taste)
- 1 tbsp. soy sauce
INSTRUCTIONS
Preparation
Remove the seeds from the kabocha. Cut the pumpkin into large bite-sized cubes.Shave off some parts of the rind and around the edges of each cube (mentori) to help the kabocha absorb the flavor while simmering. Rub the squash with salt and then rinse thoroughly with water.
- 1
Place the kabocha in a pot
Arrange the kabocha pieces skin-side down in a single layer without overlapping.
Add just enough water to cover the cubes (adjust to pot size) and bring to a boil over high heat.
- 2
Add sugar and simmer
Once boiling, reduce to medium heat and add the sugar.
Swirl the pot to help the sugar dissolve.
Place a drop lid (otoshibuta) made from parchment paper or aluminum foil over the kabocha and simmer for 7–8 minutes.If you don't have a drop lid (otoshibuta), you can use a sheet of kitchen paper as a substitute.
- 3
Add soy sauce and finish
Add the soy sauce and swirl the pot again.
Simmer for another 4–5 minutes until the broth has mostly evaporated.
Turn off the heat and let the kabocha cool in the pot without touching it to prevent breakage.
RecipeID
173
Tips & Notes
Rubbing the squash with salt helps prevent it from breaking apart and enhances the fluffy texture.
Be sure to rinse off the salt thoroughly before cooking, or it will taste too salty.
Adjust the water and cooking time depending on the size of your pot.
If the broth doesn’t reduce, remove the drop lid to let the moisture evaporate.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
"I create quick, budget-friendly everyday meals that don’t require overexertion, as well as easy “one more dish” recipes using seasonal and affordable ingredients. My goal is to make delicious, comforting everyday meals with the ingredients and seasonings you already have at home—meals that both children and adults can enjoy together around the table with smiles. Awards & Achievements: 👑 Nadia 2018 Rookie Award 👑 Nadia Dairy Farmer Support! Milk Recipe Contest – Grand Prix 👑 Nadia × Yamaki Overcome Picky Eating with Katsuobushi Contest – Yamaki Special Award 👑 Nadia × Fujicco Easy Arranged Recipe Contest with Steamed Beans – Fujicco Award 👑 Nadia Editorial Team Award (Oct. 2022) 👑 Nadia Monthly MVP (Nov. 2022) 👑 Nadia × Kuradashi Stop Food Waste! Imperfect Ingredients Recipe Contest – Kuradashi Award 👑 Nadia × Japan Dried Beans Association Bean Arrangement Recipe Championship – Grand Prix 👑 Nadia Official Character Launch! Nya-dia Character Bento & Sweets Recipe Contest – Grand Prix 👑 Nadia × Hanamaruki Liquid Shio Koji Recipe Contest – Idea Recipe Award ・Nippon Ham 2nd Food Allergy-Friendly Cooking Contest – Judges’ Special Award ・Umami Seasoning Contest – “Shikanai” Award ・Meiji Oishii Gyunyu Family-Pleasing Milk Recipe Contest – Grand Prix ・Fujicco “Yorokonbu” Onigiri Contest – Grand Prix ・BRITA BRI Shabu Contest – Grand Prix ・Rama 50th Anniversary Regional Toast Contest – Kinki & Shikoku Region Grand Prix …and many more awards."