“Nimono” is a dish where you can enjoy the harmony of the umami of the ingredients. It is also called “Takiawase”. The most unique characteristic of Takiawase is, in order to maximize the natural flavors of each ingredient, each ingredient is boiled separately and then served together on one dish. Unlike grilled dishes where fish is the star, Takiawase tends to use seasonal vegetables, such as eggplant in the summer and matsutake in the autumn. Sometimes tilefish or daikon (radish) are used as well.