The whole prefecture

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

“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.

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.

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.

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.