筑前煮(ちくぜんに)

ちくぜんに
noun
chikuzenni; simmered chicken and vegetables
1. chikuzenni; braised chicken and root vegetables
a traditional Japanese dish of chicken and root vegetables sautéed then simmered in dashi, soy sauce, and mirin; named after the Chikuzen region of northern Kyushu
筑前煮(ちくぜんに)を煮込(にこ)む。
Simmer the chikuzenni.
お正月(しょうがつ)に筑前煮(ちくぜんに)を作(つく)る。
I make chikuzenni for New Year's.
祖母(そぼ)の筑前煮(ちくぜんに)は味(あじ)がしみていてとてもおいしい。
My grandmother's chikuzenni is very delicious with the flavors soaked in.

REGIONAL DISH:
筑前煮(ちくぜんに) originates from the Chikuzen region (筑前(ちくぜん)) of Fukuoka Prefecture. It's also called がめ煮(に) in Kyushu.

TYPICAL INGREDIENTS:

  • 鶏肉(とりにく) - chicken
  • 里芋(さといも) - taro
  • 人参(にんじん) - carrot
  • 蓮根(れんこん) - lotus root
  • 牛蒡(ごぼう) - burdock root
  • 椎茸(しいたけ) - shiitake mushrooms
  • 蒟蒻(こんにゃく) - konjac
  • 筍(たけのこ) - bamboo shoot

OCCASIONS:

  • おせち料理(りょうり) (New Year's dishes)
  • Family gatherings
  • Everyday home cooking

COOKING METHOD:
Unlike regular 煮物(にもの), the ingredients are first sautéed (炒(いた)める) before simmering, which distinguishes 筑前煮(ちくぜんに).

general
Added 2026.1.27 21:31
08500/08602_chikuzenni