Nimono refers to Japanese term that indicates dishes which are simmered in a soup stock. Nimono or simmered foods, are foods cooked in a boiling broth such as Dashi stock or seasoned Dashi stock, which transfers heat and flavor to the ingredients through convection. Nimono which are traditionally served halfway through the meal is an integral part of Japanese cooking. In a professional Japanese kitchen, the chef in charge of Nimono is called the "Nikata." The "Nikata's" role is so important that a cook is considered a full-fledged chef only once he or she masters this difficult area.