shime

** This kind of rope called shime-nawa, an abbreviation of shiri-kume-nawa may be seen festooning the portals of any Shinto shrine.

A History of the Japanese People From the Earliest Times to the End of the Meiji Era Dairoku Kikuchi 1886

There were plates filled with salmon sashimi, shime-saba marinated mackeral- my husband's favorite, and my mom makes the best!

Archive 2006-01-01 Tokyoastrogirl 2006

There were plates filled with salmon sashimi, shime-saba marinated mackeral- my husband's favorite, and my mom makes the best!

Tuna Toast Tokyoastrogirl 2006

Before his smithy was then suspended the sacred rope of rice-straw (shime-nawa), which is the oldest symbol of Shinto: none even of his family might enter there, or speak to him; and he ate only of food cooked with holy fire.

Japan: an Attempt at Interpretation Lafcadio Hearn 1877

Some other ways of shime even turn the whole thing into something with a completely different flavor - such as adding miso and Japanese curry.

she who eats chika 2010

But even if you, like I tend to do these days, find it IMPOSSIBLE to eat anything after huge servings of the hot pot, you still don't want to chuck any of what's left in your pot; just do the shime next day!

she who eats chika 2010

Ltd. one of Japan's most successful deep-sea fisheries based in Hachinohe, Aomori Prefecture, exhibited its ika-shiokara (fermented squid with salted fish innards) shime-saba (marinated Japanese mackerel), shime-sanma (marinated Pacific saury) and tsuruarame konbu zuke (seasoned konbu seaweed).

The Earth Times Online Newspaper 2010

The most common shime may be rice and noodles, especially udon - at least in Tokyo area; there seem to be regional differences across the country, and they may use other types of noodles in other areas.

she who eats chika 2010

I should also note that I sometimes add noodles (again, mostly udon) to my hot pots from early on rather than at the end as shime, to make a hearty one-bowl meal.

she who eats chika 2010

After the noodles, you'd still have some broth left, which you can use to make zosui or ojiya (both rice-based shime), perhaps on the following day.

she who eats chika 2010