Niru

Vegetables, chicken, and fish are often simmered in the Japanese kitchen. Except for small fish, which are simmered whole, these ingredients are always cut into pieces that are manageable with chopsticks before they are simmered. The base of the broth can be dashi (fish stock), kombu dashi (kelp stock), water, or sake (rice wine). After simmering, the broth is flavored with sweet and salty condiments such as sugar, mirin (sweet cooking wine), and shoyu (soy sauce).

A special lid called otoshibuta, or “drop-lid,” is frequently used in simmering. This wooden lid comes in various sizes; the right size is about 1 inch smaller in diameter than the pot with which it is used. The lid is placed directly on the simmering foods, which have been barely covered with broth. During the cooking, the broth boils up to the lid, hits it, and continuously falls back on the simmering foods. This technique ensures even flavor, color, and cooking.