Imonoko-jiru ｜ Our Regional Cuisines

Akita Prefecture

Imonoko-jiru

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Image provider: Akita Tourism Federation
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Image provider: Yokote City Hall Agriculture and Forestry Department Food and Agriculture Promotion Division
Image provider: “Akita Local Flavor Records” (Akita Prefectural Rural Life Research Group Council)
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Main lore areas

The southern area of the prefecture
Main ingredients used

Taro, chicken, konjac noodles, mushrooms, and seri

History/origin/related events

"Imonoko-jiru" is a soup dish made using taro and is also eaten as a hot pot dish.
Known as a local dish of Iwate and Akita, it is also eaten in various areas including the Tohoku region.
In Akita Prefecture, the buds and the buds of those buds that are attached to the parent taros are called “imonoko.” "Imonoko-jiru" uses these taro buds as the main ingredient and is filled with autumn delicacies such as chicken, mushrooms, and edible wild plants. The taro grown in the Yamauchi area of Yokote City is made in the soil and climate unique to this area and is characterized by its soft texture and unique stickiness. Taro cultivation has a long history, and it is said that it began about 270 years ago, during the Kyoho period, when seeds were ordered from the Sendai region of Miyagi Prefecture and cultivated under the name of “dai-imo.”
In the southern part of the prefecture, it is a typical autumn local dish that is contrasted with kiritanpo nabe in the northern part of the prefecture.
Opportunities and times of eating habits

Mushrooms are seasoned with miso and soy sauce along with various vegetables in autumn when mushrooms are in abundance, and it is made to celebrate the harvest. At Tsurugaike Park in Yokote City, the autumn tradition" Imonoko Festival" is held every year, where you can enjoy various events such as Yosakoi dancing, portable shrines, and traditional performing arts while eating "imonoko-jiru".
How to eat

Peel taro and cook whole in water. When half-cooked, add the chicken and cook further until tender, then add the mushrooms and konnyaku threads and season with miso.
Just before serving, add the Japanese parsley. If you use the roots of the celeri, you can enjoy a different texture from that of the leaves. In the Hiraka area, there are two flavors: miso and soy sauce.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
At elementary schools in the southern part of the prefecture, there is an annual event called “nabekko excursion,” in which children bring their own ingredients to cook and eat.

RECIPE

Ingredients (for 5 persons)

taro 10
chicken 150g
chicken’s chicken bones 1
konjac noodles 1 bag
mushrooms (sawamodashi, maitake, nameko, etc.) 200g
seri 1／4 bunch
miso 75g
water 800cc

How to cook

1. Peel the taros and boil them whole without cutting them in the appropriate amount of water. When they become half-cooked, add the chicken and chicken bones and simmer until soft.
2. Blanch the konjac noodles.
3. Add the mushrooms and konjac noodles cut into easy-to-eat pieces to Step 1 and season with miso.
4. Cut the seri into 3cm lengths and add just before serving.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

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

Imonoko-jiru ｜ Our Regional Cuisines

Akita Prefecture

Imonoko-jiru

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 (for 5 persons)

How to cook