Chikuzenni (筑前煮) or Nishime (煮しめ) is a classic Japanese dish often served on New Year’s Day. This dish is made of root vegetables and chicken that are simmered in dashi, soy sauce, and mirin. My mom used to make it quite regularly because it was my family’s favorite type of simmered dishes. This is also a popular side dish for bento because it can be made in advance and still tastes great at room temperature.
What’s Chikuzenni?
Chikuzenni was named after the old Chikuzen Province in Northern Kyushu (it’s part of today’s Fukuoka Prefecture) and this dish originated there; however, it’s now enjoyed throughout Japan. Typically, chicken and root vegetables are sautéed in oil first, then they are simmered in umami-rich dashi broth and seasonings until ingredients are tender and all the flavors are absorbed.
Decorative Shapes on Ingredients
For the New Year’s dish, the vegetables and konnyaku are cut into fancy shapes to celebrate the occasion but for daily use or bento, you can simply cut them into small pieces using a Japanese cutting technique called “Rangiri“. Rangiri style cutting is to roll the vegetable a quarter turn, cut on an angle, and then roll again another quarter (¼) turn, cut on an angle, and continue. This cutting technique is useful for Japanese Nimono dishes.
Cook Faster: Pressure Cooker (Instant Pot) Nishime
If you want to speed up the process, you can use a pressure cooker (I used my Instant Pot) to make Chikuzenni or Nishime. You can click here for the recipe. Hope you enjoy this dish with your family! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published on December 26, 2012. It’s been updated with new images in 2019 and republished on December 27, 2023.
