🍲 Nishime (Simmered Japanese Taro and Others)

“Nishime” is a local traditional dish served at festivals, home celebrations, and ceremonies. Another name for this dish is “imo-nishime” because satoimo(=Japanese taro) is always used as an ingredient. Satoimo(=Japanese taro) is a symbol of being blessed with many children and bountiful harvests because the young taro grow around the parent taro. Satoimo(=Japanese taro) is considered lucky for this reason and is used for feasts such as “osechi” eaten during the New Year holidays. Satoimo(=Japanese taro) is said to have been introduced to Japan in the Jomon period before rice cultivation began. It is possible to grow satoimo(=Japanese taro) on various lands including volcanic ash plateaus and gravel. In Tochigi, the vegetable is grown and harvested in the volcanic ash areas of Utsunomiya, fan-shaped areas of Nasu, and gravel areas at the foot of the Ashio Mountains. This vegetable is widely used in Tochigi to make a variety of dishes including “Nishime.”