Imoni(taro soup) ｜ Our Regional Cuisines

Yamagata Prefecture

Imoni(taro soup)

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Image provider:Oishii Yamagata
Image provider:Oishii Yamagata
Image provider:Oishii Yamagata
Image provider: Hiroko Saito, Yamagata Prefectural Yonezawa Nutrition University

Main lore areas

The whole prefecture
Main ingredients used

Taro, beef, konjac, green onions, (may include mushrooms, burdock root, etc.)

History/origin/related events

“Imoni” (taro soup) is said to have originated in the mid-1600s. At that time, the Nakayama-machi Nagasaki area, the last stop for the Mogami River boat service, was a place to pick up cargo brought from the Kamigata (Kyoto-Osaka area) via Sakata. However, at that time there was no way to communicate to announce the arrival of a boat, so the boatmen had to wait for days before the consignee showed up, and they would hold a party around a pot on the riverbank to pass the time. As there was a village called Koshio near the pier, which was famous for taro production, they would cook taro and dried cod from the cargo in a pot and eat them. This is believed to be the root of the present day "Imoni". The use of beef started around the beginning of the Showa period (around 1930). The seasoning and ingredients of "Imoni" differ from region to region. The Shonai region, which faces the Sea of Japan, is especially unique in that when the tradition of the inland area's Imoni was introduced to the Shonai region, the locals chose pork and miso (which goes well with the pork), because the pig farming industry was active in the region.
Opportunities and times of eating habits

Imoni" is one of the local dishes often eaten from autumn to winter, when taro is harvested. It is also cooked outdoors at sports meets or after community events, and is also prepared and eaten at home. In Yamagata Prefecture, "imoni" is an annual event along with New Year's parties and year-end parties, and "imoni" is a local dish indispensable to the gatherings of the people of the prefecture. At this time of year, ingredients for "imoni" are sold at supermarkets and convenience stores, and it is commonplace to rent a set of pots, firewood, and gozas for imoni parties.
How to eat

The basic ingredients are taro, beef, konnyaku, and leeks, but the interesting thing about "imoni" is that there are differences in seasoning and types of ingredients depending on the region and household. The major difference is that in the Shonai area on the Sea of Japan side, pork is used instead of beef, and other ingredients such as thick fried bean curd, konnyaku, and green onion are used. The standard seasoning is miso, which goes well with pork. In the Mogami area, however, wild vegetables and mushrooms are used, and in the Okihama area, tofu is cut into large pieces and miso is used as a secret ingredient.
In recent years, it has become common to add udon noodles to the pot after the ingredients have been reduced, and recently, curry roux has also been added to the dish.
Efforts for Preservation and Succession

At the time of the year, "imoni" is served at inns, hotels, and restaurants, and is also offered as a school lunch menu item.
In mid-September, "Japan's No.1 Imoni Festival" (sponsored by Japan's No.1 Imoni Festival Council and others) is held. The venue is a riverside in Yamagata City, where a large pot 6.5 meters in diameter is used to make "imoni" (stewed potatoes). The cauldron is a brand-new large excavator, which can be used for vigorous mixing.
In addition, restaurants such as soba noodle stores are offering "imoni soba" and "imoni ramen" on their menus, and food manufacturers are developing retort-pouch products of "imoni.

RECIPE

Ingredients (4-5 servings in a bowl or large bowl)

konnyaku noodles 1／2picies
Taro (with skin) 500g
Beef (preferably fatty parts such as belly and trimmings) 150g
shallot 1
soy sauce 4 tbsp.
sugar 1 1／2 tbsp.
Sake (Japanese rice wine) 3 tbsp.
water 800cc

How to cook

1. Peel and cut taro into large bite-sized pieces.
2. Cut the beef into 4 cm pieces and the green onion into large diagonal slices.
3. Tear ita-konnyaku into bite-sized pieces by hand. If konnyaku is made from refined flour, you do not need to boil it. If you use konjac made from raw sweet potato, you need to boil the konjac.
4. Put the quantity of water, taro and konnyaku in a pot and heat. When it comes to a light boil, add 1 tablespoon of soy sauce.
5. When taro is tender, add beef and remaining seasonings (3 tablespoons soy sauce, sugar, and sake) and simmer while skimming off scum.
6. Add the green onions and cook until densely coated, allowing the flavors to soak in.

Recipe Arrangements

You can save time and effort by using "washed taro" with the skin peeled off. It is also delicious with shichimi (seven spice) topping.

provider : Yamagata Prefecture

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Imoni(taro soup) ｜ Our Regional Cuisines

Yamagata Prefecture

Imoni(taro soup)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4-5 servings in a bowl or large bowl)

How to cook

Recipe Arrangements