One of my favorite dishes in Kumamoto was this lovely nishime. Vegetables from land and sea slow simmered until tender. Some are cooked in a sweet soy sauce. You have kombu, bamboo shoots, carrots, green beans, shiitake mushrooms, and more. Our favorite was the abura-age (deep-fried tofu). Shinji's aunt said that this is made for special occasions and holidays in Kumamoto.
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