Nimono is a boiled dish. First it used to be a reserved dish. It is considered very difficult to add spices in nimono. One Japanese proverb advises that you try nimono to get to know the chef's level of skills. The base for nimono is dashi, broth with sea kale. Each region of Japan has a unique local nimono such as tikuzenni in Fukuoka, buri daikon in Toyama, zibuni in Ishikawa and others.

Nimono list:

• Buta kakuni (boiled pork cubes)
• Mebaru-no nitsuke (boiled rockfish)
• Niku jaga
• Kabocha-no nimono (boiled pumpkin)
• Takenoko to fuki-no nimono (bamboo sprouts boiled with coltsfoot )

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