Imoni (Taro soup with grilled small sea bream)
An autumn tradition for welcoming guests and sharing good times
About Imoni (Taro soup with grilled small sea bream)
In Tsuwano, when autumn arrives, the words “It’s imoni season” seem to drift through town. Imoni is usually made with small sea bream grilled over a flame and taro. The taro grown in Sasayama, a district at the foot of Mount Aono, is said to be exceptional; it grows in volcanic ash. For the people of Tsuwano, imoni is an autumn tradition, indispensable for welcoming guests and gathering to enjoy one another’s company.
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Regional cuisine of Shimane region
Japanese Cuisine - Local cuisine
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