甘露煮(かんろに)

かんろに
noun
simmered in sweet syrup; sweet-simmered
foodcookingculture
1. food simmered in sweetened soy sauce or sugar syrup; sweet-simmered
A Japanese cooking method where ingredients are slowly simmered in a sweet mixture of sugar, soy sauce, and mirin until glazed and tender. Common with small fish, chestnuts, and other ingredients.
鮎(あゆ)の甘露煮(かんろに)を作(つく)った。
I made sweetfish simmered in sweet soy.
栗(くり)の甘露煮(かんろに)はおせちの定番(ていばん)だ。
Sweet-simmered chestnuts are a staple of New Year's dishes.
祖母(そぼ)が作(つく)る小魚(こざかな)の甘露煮(かんろに)は、骨(ほね)まで柔(やわ)らかくて絶品(ぜっぴん)だった。
The sweet-simmered small fish my grandmother made were exquisite — tender right through to the bones.

A compound of 甘露(かんろ) (sweet nectar) and 煮(に) (simmering/cooking). A traditional Japanese preservation and cooking technique. The long, slow simmering in sweetened liquid gives the food a glossy, caramelized appearance and a sweet-savory flavor. Particularly associated with 鮎(あゆ) (sweetfish), 栗(くり) (chestnuts), and 佃煮(つくだに)-style small fish.

Common collocations

  • 鮎(あゆ)の甘露煮(かんろに): candied sweetfish
  • 栗(くり)の甘露煮(かんろに): candied chestnuts
  • 甘露煮(かんろに)にする: to simmer in sweet syrup

Similar words

  • 佃煮(つくだに): food simmered in soy and sugar — similar but typically uses stronger soy flavor and smaller pieces
  • 煮付(につ)け: food simmered in seasoned broth — broader category, not necessarily sweet
  • 砂糖漬(さとうづ)け: preserved in sugar — uses sugar without cooking

Related Words

Compare: 佃煮(つくだに) (food simmered in soy and sugar)
Compare: 煮付(につ)け (food simmered in seasoned broth)
Compare: 味噌煮(みそに) (simmered in miso)
general
Added 2026.4.2 10:42 · Revised 2026.9.2 13:02
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