煮 魚(にざかな)

にざかな

noun

simmered fish; boiled fish

1. simmered fish; boiled fish

Fish cooked by simmering in a broth typically made with soy sauce, mirin, sake, and sugar. A staple of traditional Japanese home cooking.

今日(きょう)の夕飯(ゆうはん)は煮魚(にざかな)だ。

Dinner tonight is simmered fish.

母(はは)の作(つく)る煮魚(にざかな)が一番(いちばん)おいしい。

My mother's simmered fish is the best.

定食屋(ていしょくや)で煮魚(にざかな)定食(ていしょく)を注文(ちゅうもん)したら、金目鯛(きんめだい)の煮付(につ)けが出(で)てきた。

When I ordered the simmered fish set meal at the restaurant, they served simmered golden-eye snapper.

Usage

A classic component of Japanese home cooking (家庭料理(かていりょうり)). Common fish used for 煮魚(にざかな) include 鯖(さば) (mackerel), 鰈(かれい) (flounder), and 金目鯛(きんめだい) (golden-eye snapper). The cooking method is called 煮付(につ)け.

Common collocations

煮魚(にざかな)定食(ていしょく) (simmered fish set meal)
煮魚(にざかな)を作(つく)る (to make simmered fish)

Similar words

焼(や)き魚(ざかな): grilled fish — another staple of Japanese cuisine
煮付(につ)け: simmered dish — the cooking method itself, can apply to fish or vegetables

Related Words

Compare: 焼(や)き魚(ざかな) (grilled fish)

Compare: 煮付(につ)け (simmered dish)

Related: 生魚(なまざかな) (raw fish)

general

Added 2026.3.13 11:09 · Revised 2026.9.2 13:01

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