煮物 日本料理即烩煮料理。指两种以上材料，煮制后分别保持各自的味道，配置放在一起的菜。这种做法出自关西一带。用合乎时令的全类、蔬菜，加上木鱼花汤、淡口酱油、酒，微火煮软，煮透，口味一般甜口，极清淡。
我梦想煮物架上的莲子粥，在煤灯焰舌上的吟唱，恍惚又听到自己童年脚步踏在楼板上的声音。
When I dream of the lotus-seed porridge and chant poems over a flickering oil lamp, I seem to hear my footsteps on the floor when I was young.
海带可油炸或炒蔬菜，它还出现在被称为煮物(nimono)的炖菜器皿中，这是提供蔬菜的主要途径之一。
Kombu can be deep-fried or sauteed as a vegetable, and it appears in the simmered dishes known as nimono, which is one of the principal ways of serving vegetables.
将肉丸添加到煮沸的白菜汤中，减弱火势至中低档，盖上锅盖，再慢煮的肉丸汤2小时，如果需要，可添加水，以保证汤料混合物不沾锅底。
Reduce the heat to medium-low, cover the pot, and simmer the meatballs for 2 hours, adding some water if necessary to keep the mixture from sticking to the bottom of the pot.
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