Abstract
When seasoning nimono1, it is considered best to add sugar, salt and shoyu in that order. To simplify preparations, however, it is possible to combine these seasonings and add them all at once. Ten different kinds of nimono using both this method and the traditional order preservation method were prepared and compared using the sensory evaluation method. The following results were obtained.
Looking at potato, taro, pumpkin, eggplant, lotus root, bamboo shoot, dried daikon, hijiki seaweed and pork belly nimono dishes, no difference was detected between the two seasoning methods. In the case of scarlet runner beans, it was gauged that preserving the order set down for the addition of seasonings resulted in a slightly better result than was seen when the seasoning were added all together. It could be suggested that this was due to the appearance of the dish being significantly better when the seasoning order was preserved.
