Nishime is another important dish served for the New Year celebration. It is a combination of vegetables, port and seaweed, simmered in a pot until no liquid remains.

1 strip (36-inch) nishime konbu (seaweed)
1 cup bamboo shoots, cut into 1 1/2 inch pieces
1 cup gobo, scraped, cut into 1/4-inch diagonal slices
2 tablespoons salad oil
1/2 pound pork, thinly sliced
2 1/2 cups water
3 pieces dried shiitake mushrooms, soaked and quartered
1 konnyaku, cut into 1 1/2 -inch pieces
1 cup daikon, cut into 1 1/2- inch pieces
1 cup carrots, cut into 1 1/2-inch pieces
5 to 6 dasheed, blanched and peeled
3 tablespoons sugar
2 tablespoons mirin
1/2 teaspoon salt
1/3 cup soy sauce.

Wash konbu and strip lengthwise into 3-inch wide strips. Tie in knots at 2-inch intervals; cut between knots and soak in water for 20 to 30 minutes. Drain; place in pot with water to cover and cook for 15 to 20 minutes or until tender.

Bring a large pot of water to boil. Add bamboo shoots and parboil for a few minutes. Do the same with the gobo.

In a large pot, heat oil. Add port and stir-fry until light brown. Add water, all the vegetables, sugar and mirin. Cover, bring to a boil and cook for 10 to 15 minutes. Add salt and soy and simmer an additional 10 to 15 minutes or until vegetables are cooked.