Nimono is a traditional Japanese simmered dish that consists of vegetables, meat or fish, and sometimes tofu, which are simmered together in a broth made from dashi, soy sauce, and mirin until they are soft and tender. The ingredients are often cut into bite-sized pieces and arranged neatly in the pot before being simmered, resulting in a visually pleasing presentation. Nimono can be made with a variety of ingredients, depending on the season and availability, and is often served as a side dish or as part of a traditional Japanese meal. Some popular types of nimono include kabocha squash simmered in dashi and soy sauce, and nikujaga, a dish of simmered potatoes, onions, and thinly sliced beef.

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