Japanese Regional Cuisine - Discover the charm of Japan through local cuisine
Japanese Regional Cuisine

Imoni

An essential autumn feature for guest behavior and fun
Imoni
芋煮
芋煮
芋煮
芋煮

About Imoni

In Tsuwano, in autumn, the word “hey is the season of imoni” dances around the town. The ingredients for imoni are mainly made from small bream and taro. Taro made by volcanic ash in a district called Sasayama in Rei Aonozan has been said to be excellent since ancient times. Imoni is an autumn feature that is indispensable for Tsuwa-yotsu as a place for guest behavior and fun.

シェア：

Related videos

Reviews

There are no reviews yet.

Regional cuisine of Shimane region

Shimane
Steamed sushi

Steamed sushi

“Steamed sushi” is a specialty of Matsue, and it is warm sushi made by putting ingredients on vinegared rice and stea...
Shimane
kakura-zushi

kakura-zushi

“Kakuzushi” is a traditional local dish from Ota City in Shimane Prefecture, and is especially enjoyed during festiva...
Shimane
Akazen

Akazen

The paste “Akaten,” which is the soul food of Hamada City and became a specialty representing Shimane Prefecture, was...
Shimane
Grilled mackerel in Yunnan

Grilled mackerel in Yunnan

Kisuki Town in Unnan has long been said to be the limit of fish from the Sea of Japan to reach raw. Here, “grilled ma...
Shimane
Maitake Gohan

Maitake Gohan

Maitake rice is a rice cooked with vegetables such as Maitake and carrots, a specialty of Iinan Town. Aromatic and c...
Shimane
Agono yaki

Agono yaki

The name of “no-yaki” originates from the fact that it was baked outside to avoid smoke and hot air, and is said to h...

Japanese Cuisine - Local cuisine

Yamagata
Dondon-yaki

Dondon-yaki

Dondonyaki in the inland area of Yamagata Prefecture has a common sauce taste, and its biggest feature is that it is ...
Shizuoka
Hamamatsu Gyoza

Hamamatsu Gyoza

The production of “cabbage”, “onion” and “pork” was popular in Hamamatsu, so it became a characteristic of Hamamatsu ...
Saga
Ureshino Onsen Yudofu

Ureshino Onsen Yudofu

Onsen yudofu is a specialty dish of Ureshino Onsen, characterized by the texture of tofu that melts in your mouth and...
Tochigi
Shimotsukare

Shimotsukare

On the first day of February (the first morning of the afternoon of February), it is an event meal that is served to ...
Fukui
Oblong kelp

Oblong kelp

The difference between “oboro kombu” and “tororo kombu,” which is thinly processed kombu, is the difference in how to...
Kanagawa
Odawara Kamaboko

Odawara Kamaboko

The history dates back to the Edo period, and at the time of Sankinkotai, the samurai staying in Odawara-juku and Hak...