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  7. Imogara no itame-ni/Imogara no gomoku-ni (stir-fry and simmer Japanese taro’s stalk)

Imogara no itame-ni/Imogara no gomoku-ni (stir-fry and simmer Japanese taro’s stalk) ｜ Our Regional Cuisines

  • Ibaraki Prefecture

    Imogara no itame-ni/Imogara no gomoku-ni (stir-fry and simmer Japanese taro’s stalk)

Imogara no itame-ni/Imogara no gomoku-ni (stir-fry and simmer Japanese taro’s stalk)

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  • Main lore areas

    All of Ibaraki Prefecture

  • Main ingredients used

    Satoimo(=Japanese taro) stalk, Lotus root, Carrot, Fried bean curd, Konjac(=yam cake)

  • History/origin/related events

    "Imogara" refers to the dried stalk and tuber part of root vegetables such as Satoimo(=Japanese taro). The name varies by prefecture, and in some regions, it is called "Hoshi(=dried)zuiki" due to its association with the term "Zuiki(=stalk and tuber part of root vegetables)",or it is known as "Warina" in certain areas. Because "Imogara" is a dried product, it has been traditionally made as a preserved food, serving as a year-round staple in households.
    Ibaraki Prefecture, benefiting from a warm climate and abundant water quality throughout the year, has a long history of agricultural activities, leading to the harvest of various vegetables. To enjoy the abundance of vegetables without monotony, there are numerous preserved foods like "Imogara", "Shimi konnyaku" (=frozen Konjac(=yam cake), and "Hoshi imo" (=dried sweet potato) that have been created.
    When using "Imogara" in cooking, it is typically rehydrated with water first. It is featured in various dishes such as "Imogara stir-fry" and "Kenchin soba".

  • Opportunities and times of eating habits

    Although consumed as a staple throughout the year as a side dish, "Imogara stir-fry" is a classic dish that appears the dining table during special occasions, such as New Year's and celebratory gatherings.
    In the northern regions, as winter approaches, there is an increased opportunity to enjoy "Kenchin soba", where "Imogara" is frequently used as an ingredient for this dish.

  • How to eat

    Rehydrated dried "Imogara" has a fluffy texture, absorbs flavors well, and pairs excellently with simmered dishes, ”Kinpira”, and pickles. When combined with ingredients like carrots, lotus root, Konjac, and fried bean curd, and simmered slowly in a generous broth, the flavors infuse into the ingredients, resulting in a delicious dish.
    While "Imogara" itself is flavorless, it becomes tasty when incorporated into simmered dishes or miso soup, absorbing the overall flavors of the dish. Therefore, it can match a variety of dishes. Additionally, it is rich in dietary fiber, providing a satisfying crunchy texture when consumed.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Imogara is consumed regularly in households and is also provided in school lunches, such as in simmered dishes and miso soup. Moreover, information about Imogara is being disseminated as event cuisine by the Ibaraki Prefectural Board of Education.

RECIPE

Ingredients (4 servings)

  • Imogara(=Dried Japanese taro stalk) 50g
  • Lotus root 120g
  • Carrot 100g
  • Fried bean curd 1
  • Konjac(=yam cake) 1
  • Water 150cc
  • [A] Sugar 2 tbsp.
  • [A] Soy sauce 2 1／2 tbsp.
  • [A] Sake 2 tbsp.
  • [A] Mirin(=sweet rice wine) 1 tbsp.
  • Oil 2 tbsp.

How to cook

  • 1. Wash Imogara with water and soak it in water for about 30 minutes.

  • 2. Cut lotus root and carrot into quarter rounds.

  • 3. Cut fried bean curd and Konjac into thin strips(=Tanzaku-cut).

  • 4. Heat oil in a pot, stir-fry 1, 2, 3, and then add water.

  • 5. Add A and cook until all the liquid is absorbed. To enhance the crisp texture of lotus root, it's advisable to simmer without covering.

provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters 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

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