Imo-miso ｜ Our Regional Cuisines

Niigata Prefecture

Imo-miso

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Main lore areas

Shimoetsu Region
Main ingredients used

Satoimo(=Japanese taro), Miso, Yuzu

History/origin/related events

Gosen City, where the Agano and Hayade Rivers flow through, is blessed with fertile, well-drained soil and abundant water, which nurtures many prefectural brand vegetables. Among them, along with "Gosenbijin (lotus root)" and "Yawahada Negi (leek)," the Kinu Otome taro is a major product in Gosen City. In Gosen-shi, taro has long been grown by farmers as their own vegetable, and now boasts the largest production in Niigata Prefecture (according to the Gosen-shi website, 2048). When peeled, kinu otome is pure white, has a unique sliminess, and is smooth to the touch. It is suitable for stewed dishes because it does not easily fall apart. Because of the whiteness of its skin, it was named "Kinu Otome" (meaning silk maiden in Japanese) in reference to Gosen City's traditional industry of silk weaving. One of the local dishes of Gosen City is "imo-miso," which was made and eaten by every household when taro was harvested in the fall. It is a simple dish made by simmering taro in soup stock and miso paste, and the sticky miso goes well with the taro. Especially when there were a lot of small taro, "imo-miso" is often served at the dinner table.
Opportunities and times of eating habits

In 1970, the city of Gosen began full-scale cultivation in response to the government's policy of reducing rice cultivation. It took about 20 years to improve the Yamato Wase, a satoimo(=Japanese taro) variety, to produce a superior quality. In 1987, the prefecture became the only one designated as a national production area, and its production is the largest in the prefecture. Taro is harvested mainly from September to November. Taro is storable and available all year round, but in the past, when taro was harvested in the field in the fall, every household would make "imo-miso" (taro miso) and eat it.
How to eat

Cut peeled taro into bite-size pieces and simmer in soup stock and miso. Since "imo-miso" is a dish that takes advantage of the taro's sliminess, do not wash the taro too much after peeling and cutting it into pieces, so that the sliminess remains. The secret is to simmer the taro until it is cooked through. The taro miso goes well with warm rice.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
Even now, every household makes this dish in the fall when taro is harvested.

RECIPE

Ingredients (4 servings)

Satoimo(=Japanese taro) 500g
Miso paste 50g
Sugar 1 1／2 tbsp.
Niboshi (dried sardines) 5 sticks
Water 3 cups
Yuzu (Japanese citron) as needed

How to cook

1. Make soup stock using about 5 dried sardines.
2. Peel and cut satoimo(=Japanese taro) into desired size, add enough to cover 1, add 1 tablespoon miso paste and sugar, and bring to a boil.
3. When 2 comes to a boil, add the remaining miso and simmer a little. Turn off the heat when there is a little of the cooking liquid left, and serve in a bowl. Garnish with shredded yuzu peel if desired.

provider : Niigata no Okazu (Kaiko-sha)By: Niigata Prefecture Dietary Improvement Promotion Committee Council, published by Kaikosha

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

Imo-miso ｜ Our Regional Cuisines

Niigata Prefecture

Imo-miso

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