Boiled and dyed

Japanese: 煮染 - にしめる
Boiled and dyed
〘Other Ma Lower 1〙 Nishi-mu 〘Other Ma Lower 2〙① To boil food thoroughly and let it soak in soy sauce or other liquid. ※Keicho Kenbunshu (1614) 1 "The ancient records praise the kurama tree's rind, and even the bark of the Japanese pepper tree was peeled off and boiled to taste."② (In the form of "nishimeta ") To become slightly dirty as if soy sauce had soaked into it. ※Kakukeihon・Kotsukiki (1780) 4 "The bad smell of boiled hakama"

Ni-shime [Boiled dyeing]

〘Noun〙 (formerly also called "nijime") Fish, meat, vegetables, etc., simmered in seasoned soup, leaving some of the liquid and simmering without adding any shine . Boiled and dyed dishes. ※Teikin Orai (around 1394-1428) "Nabe, Senro-cho, Ni-zome, Kombu, Shime-fu, Arafuku"

Ni-zome [boiled dye]

〘noun〙 The process of boiling grass, flowers, bark, etc. and using the resulting hot liquid to dye; also, the dyed object.

Source: The Selected Edition of the Japanese Language Dictionary About the Selected Edition of the Japanese Language Dictionary Information

Japanese:
〘他マ下一〙 にし・む 〘他マ下二〙① 食物などをよく煮て、醤油(しょうゆ)などの汁をしみ込ませる。※慶長見聞集（1614）一「くらまの木のめづけと古記にほめられたるは、山椒の木の皮迄もはき取て煮しめ味ひ給ひぬ」② (「にしめた」の形で) 醤油がしみ込んだようにうすよごれる。※滑稽本・古朽木（1780）四「煮(ニ)しめた袴のわる臭いは」

に‐しめ【煮染】

〘名〙 (古くは「にじめ」とも) 魚、肉、野菜などを味つけした汁で煮込み、多少汁気を残し、照(てり)をつけないで煮上げたもの。煮染物。※庭訓往来（1394‐1428頃）「菜者、繊蘿蔔、煑染牛房、昆布、搗布、荒布」

に‐ぞめ【煮染】

〘名〙 草・花・樹皮などを煎じて、その熱汁で染めること。また、染めたもの。

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