Nimono is a dish that is cooked in a broth, and we will be looking at ara-ni, which uses the remaining parts of fish meat attached to the head, bones, gills, etc. that remain after filleting the fish.

First, it is important to salt the leftover fish or to marble it to remove the fishy smell. Also, frequently skimming off the scum will remove any unpleasant flavors from the dish. When cooking, use a drop lid, but make sure it is the right size for the pot. This will allow the broth to circulate and distribute the flavor throughout the dish. Be careful not to overboil. Also, depending on the type of stew, when adding seasonings, you may start with sugar, which does not absorb the flavor easily, or you may mix the seasonings in advance and add them as a combined seasoning, so be careful.
This dish is simmered until the very end, so it is important to add the seasonings one by one in the correct order, rather than using a "combined seasoning" method. First, add the sweet soy sauce thoroughly to the center, then coat the surface with Koikuchi dark soy sauce and tamari soy sauce, which will give it a beautiful, glossy finish. It is a good idea to parboil the vegetables in advance, and then lightly cook them for 2-3 minutes in the same pot as the kabuto stew.

1. Split the maple leaf snapper into pieces, marble it, then place it in cold water and remove the scales and blood.

② Add thinly sliced ginger to a mixture of 7 parts water and 3 parts 1:1 ratio sake and water and start cooking. Skim off the scum, add sugar, mirin and Koikuchi dark soy sauce, in that order, add tamari soy sauce to enhance the color, and continue cooking while pouring in the broth to finish off with a nice color and luster.

3. Parboil the daikon radish and Kyoto carrots, then simmer them in a lightly seasoned stock. Leave the matsutake mushrooms raw. Lightly drain the tofu.

4. Before the stew is finished, boil the vegetables in the same pot to allow the flavors to soak in.