Hiroshima Nigome
Hiroshima nigome simmers adzuki with small cubes of daikon, carrot, burdock, lotus root, taro, shiitake, konnyaku and fried tofu. It is a savory shojin-style dish without meat or fish...
At a glance
| Name | Hiroshima Nigome (Nigome) |
|---|---|
| Prefecture | Hiroshima |
| Region | Chugoku |
| Type | Meatless adzuki and diced-root stew from inland Hiroshima |
What is it?
Hiroshima nigome simmers adzuki with small cubes of daikon, carrot, burdock, lotus root, taro, shiitake, konnyaku and fried tofu.
It is a savory shojin-style dish without meat or fish, though exact vegetables, seasoning and name vary by district.
History and local context
Official municipal sources connect it with inland Hiroshima food culture and, in some districts, the January observance called otanya commemorating Shinran.
How to enjoy it
Spoon beans, broth and several vegetables together as a savory side. For strict vegetarian service, verify dashi and seasonings, then cool leftovers quickly, refrigerate and reheat thoroughly.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Hiroshima Nigome from?
It is associated with Hiroshima, in the Chugoku region of Japan.
What kind of food is Hiroshima Nigome?
This guide classifies it as meatless adzuki and diced-root stew from inland hiroshima. See the overview for its defining ingredients and texture.
Can I order Hiroshima Nigome online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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