Nimono the epitome of Edo-style sushi work efforts and technology. It’s hard for laymen to imitate this flavor. Another characteristic is that they are eaten with sweet, boiled down Tsume (Nitsume). The major types of Nimono include conger eel, squid, abalone, clams, and squilla. Squid and abalone are also prepared raw as sushi toppings, but at traditional Edomae sushi restaurants, stewed abalone and stewed squid are used as the toppings. In the case of long, thin toppings such as conger eel and freshwater eel, they are sometimes classified as Nagamono.