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Imogushi ｜ Our Regional Cuisines

  • Tochigi Prefecture

    Imogushi

Imogushi

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  • Imogushi

    Image Source : Tochigi Farmers' Roundtable

  • Imogushi
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    Image Source : "Japanese Cuisine of the Furusato: Traditional Cuisine of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

  • Main lore areas

    Northwest Tochigi, Central Tochigi

  • Main ingredients used

    taro

  • History/origin/related events

    Imogushi" is a local dish of roasted sweet potatoes on skewers with a savory miso sauce, which has been prepared for ceremonial occasions and events. Sato-imo was introduced to Japan from tropical Asia during the Jomon period (before rice cultivation). In Tochigi Prefecture, sato-imo has been cultivated in a wide area except for the former Kuriyama Village, which is unsuitable for sato-imo cultivation due to its cold climate. In the past, the word "taro" used to refer to sato-imo, which was offered at festivals and annual events, as well as in everyday life. For example, there is a custom in Tsukizawa, Nasu-Shiobara City, to eat imogushi while enjoying osechi (New Year) dishes and sake around the hearth at New Year's. In Yamakubo, Nikko City, there is a custom to make and eat imogushi at the festival of Inari Shrine on the first horse day of the lunar calendar.

  • Opportunities and times of eating habits

    From after the taro harvest to the beginning of spring, people sometimes ate taro balls while warming themselves on the hearth, even on ordinary days. It was especially eaten at New Year's and festivals during this period.

  • How to eat

    Steamed or boiled taro is skewered and grilled, then dipped in miso sauce and grilled again. The miso sauce is carefully kneaded so that it does not burn until it thickens. Yuzu miso with grated yuzu or chopped sansho leaves is good from fall to winter, and sansho miso is also good in early spring.

  • Efforts for Preservation and Succession

    Imogushi is not as often made as it used to be, but as one of Tochigi Prefecture's local dishes, its history and recipes are sometimes featured on the Internet and in books.

RECIPE

Ingredients (For 4 persons)

  • taro 400g
  • [Miso Sauce] Miso 100g
  • [Miso Sauce] Sugar 80g
  • [Miso Sauce] Mirin 60cc
  • [Miso Sauce] Yuzu As needed (depending on season)
  • [Miso Sauce] Japanese pepper As needed (depending on season)

How to cook

  • 1. Cut the taro into bite-size pieces.

  • 2. Line a steamer with cooking paper and steam the taro until a skewer comes through.

  • 3. Spread them out in a colander to cool, and skewer 3 or 4 potatoes.

  • 4. Grill on both sides in an oven or over charcoal.

  • 5. Make the miso sauce. In a saucepan, combine miso, sugar and mirin and heat until thickened, stirring constantly to prevent burning. Add grated yuzu peel and chopped sansho leaves to taste.

  • 6. Drizzle 4 with the miso sauce from 5 and grill again.

provider : "Hometown Japanese Cuisine: Traditional Dishes of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

Recipes vary depending on the region and 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

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