Imogara iri Futomaki Sushi ｜ Our Regional Cuisines

Yamanashi Prefecture

Imogara iri Futomaki Sushi

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Main lore areas

All of Yamanashi Prefecture
Main ingredients used

Sweet potato stalk, Dried shiitake mushrooms, Cucumber, denbu (=sweet and savory pink fish flakes), Sushi rice, nori (=seaweed)

History/origin/related events

In Yamanashi Prefecture, "Imogara" is a commonly consumed food that is made from the peeled skin of various types of taro, such as Yattsu-Atama and Akameimo, or from the peeled stems of Hasuimo (taro) that are grown for harvesting the leaf stalks (the part between the leaf and stem). It is also known as "Hoshizuiki." Imogara is dried and used as a preserved food, finding its way into various dishes. When rehydrated, it absorbs broth and seasonings well and has a crunchy texture due to its fibrous nature. Imogara is used in everyday cooking for dishes such as vinegar-based salads, simmered dishes, and kinpira (sauteed and seasoned vegetables). It is also added to miso soup and "Houtou," a regional noodle dish. "Imogara-filled futomaki sushi" is a dish that sweetly simmers Imogara, similar to how kanpyo (dried gourd strips) is prepared, and uses it as an ingredient rolled inside sushi. This dish has been traditionally served on various occasions, including celebrations and gatherings, showcasing the enduring popularity of the delicious taste of Imogara, a cherished local flavor that continues to be passed down through generations.
Opportunities and times of eating habits

The harvesting of "Zuiki" (taro stems) takes place from early summer to summer, but the processed "Imogara" (dried taro stems) can be stored, making it available throughout the year for various dishes. "Imogara-filled futomaki sushi" is commonly prepared in households on a regular basis and is not limited by seasons, being served on various occasions such as celebrations, ceremonies, and gatherings.
How to eat

Place sushi rice on a sheet of nori on a bamboo rolling mat, then roll it with a mixture of soy sauce, sugar, dried shiitake mushrooms, and Imogara (dried taro stems) that have been soaked in. Add thickly rolled omelet, cucumber cut into 1cm square sticks, and other ingredients. Roll everything together to make the sushi roll. Slice it and serve with pickled ginger in sweet vinegar. Additionally, you can include ingredients like chikuwa, aburaage (deep-fried tofu), carrots, etc., which have been simmered in the mixture, for added flavor.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
"Zuiki (Imogara) Cuisine" has been selected as one of the representative 47 items from the local cuisine of Yamanashi Prefecture's "Yamanashi no Tabemono" initiative, which aims to pass down 176 regional dishes to the next generation. It is prepared in households and can also be enjoyed in restaurants, contributing to its continuation for future generations.

RECIPE

Ingredients (4 servings)

Rice 3 cups
Kombu(=kelp) for Dashi (=Japanese soup stock) 10cm(3.9 inches)
Vinegar 2 tbsp.
Dried shiitake mushrooms 4 large
Dried imogara (potato skin) 30g
Eggs 2
Cucumber 1
Denbu (sweet fish flakes) 3 tbsp.
Roasted seaweed (yaki nori) 4 sheets
Sweet pickled ginger as needed
[Seasonings A (Mixed Vinegar)] Vinegar 4.5 tbsp.
[Seasonings A (Mixed Vinegar)] Sugar 3 tbsp.
[Seasonings A (Mixed Vinegar)] Salt 1 tsp.
[Seasonings B] Soaking liquid from rehydrating shiitake mushrooms 1 cup
[Seasonings B] Soy sauce 3 tbsp.
[Seasonings B] Sugar 2 tbsp.
[Seasonings B] Mirin(sweet rice wine) 2 tbsp.
[Seasonings B] Sake 1 tbsp.
[Seasonings C] Sugar 1 tbsp.
[Seasonings C] Salt A pinch

How to cook

1. Prepare sushi rice. Cook rice with kombu and a bit of sake until slightly firm. In a separate pot, bring Seasonings A (Mixed Vinegar) to a boil, then pour it over the hot rice. Mix well and let it cool.
2. Rehydrate dried shiitake mushrooms in water and slice thinly. Soak dried imogara in water, then wash under running water to remove bitterness. Cut imogara to match the width of nori and simmer it with shiitake mushrooms in Seasonings B until flavored.
3. Mix Seasonings C into the beaten eggs, then make a thick omelet. Cut the omelet into 1cm-wide strips.
4. Cut the cucumber into vertical quarters.
5. Slightly roast the nori.
6. Place a sheet of nori on a sushi rolling mat, spread 1／4 of the sushi rice evenly over it, leaving 1cm(0.4 inches) at the near end and 2cm(0.8 inches) at the far end. Arrange the filling ingredients in the center and roll it tightly using the mat. Repeat for the remaining three rolls.
7. Slice the rolls, placing the cut side up for serving. Garnish with sweet pickled ginger.
Note: Additional ingredients like chikuwa, aburaage (fried tofu), and carrots can be simmered and added to the rolls for extra flavor.

provider : Minami-Alps City Dietary Improvement Promoters Liaison 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

Imogara iri Futomaki Sushi ｜ Our Regional Cuisines

Yamanashi Prefecture

Imogara iri Futomaki Sushi

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 servings)

How to cook