味噌煮(みそに)

みそに
noun
simmered in miso
1. simmered in miso; miso-braised
A cooking method where ingredients are slowly simmered in a broth flavored with miso paste, producing rich, savory dishes.
鯖(さば)の味噌煮(みそに)を作(つく)った。
I made mackerel simmered in miso.
味噌煮(みそに)は白(しろ)ごはんによく合(あ)う。
Miso-simmered dishes go well with white rice.
祖母(そぼ)の鯖(さば)の味噌煮(みそに)は、味噌(みそ)の甘(あま)みと生姜(しょうが)の香(かお)りが絶妙(ぜつみょう)だった。
My grandmother's miso-simmered mackerel had a perfect blend of miso sweetness and ginger fragrance.

A compound of 味噌(みそ) (miso paste) and 煮(に) (simmering). 鯖(さば)の味噌煮(みそに) (miso-simmered mackerel) is one of the most iconic Japanese home-cooking dishes. The miso helps mask the fishy smell while adding depth and richness. Also commonly used with 大根(だいこん) (daikon) and other vegetables.

COMMON COLLOCATIONS:

  • 鯖(さば)の味噌煮(みそに): mackerel simmered in miso
  • 大根(だいこん)の味噌煮(みそに): daikon simmered in miso
  • 味噌煮込(みそにこ)み: miso-stewed (longer cooking variant)
  • 味噌煮(みそに)にする: to simmer in miso

SIMILAR WORDS:

  • 煮付(につ)け: simmered in soy-based broth — uses soy sauce instead of miso
  • 甘露煮(かんろに): candied/simmered in sweet syrup — sweeter preparation
  • 味噌汁(みそしる): miso soup — a soup, not a simmered dish
  • 味噌煮込(みそにこ)みうどん: miso-stewed udon — a Nagoya specialty
general
Added 2026.4.2 10:43
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