Imoni (Yamagata Taro Soup)
A heartwarming autumn tradition nurtured by Yamagata’s countryside

About Imoni (Yamagata Taro Soup)

Imoni (芋煮, Yamagata taro soup) is a quintessential hotpot dish from Yamagata Prefecture, enjoyed mainly during the autumn and winter seasons. This hearty dish features key ingredients such as taro, beef, konjac, and green onions, with variations in seasoning and additions depending on the region or household. In inland areas, soy sauce-based broth with beef is typical, while the coastal Shonai region favors miso-based broth with pork.

The origins of Imoni date back to the mid-1600s, when boatmen waiting at the Mogami River's terminal near Nagasaki in Nakayama Town would gather at the riverbanks for feasts. They used locally cultivated taro from the Koshiro village and dried cod from their cargo to prepare a simple stew, which is believed to be the beginning of Imoni. In the early Showa era, beef replaced dried cod, giving the dish its modern form.

As autumn arrives, the sight of families and friends hosting "Imoni parties" at riverbanks and parks across Yamagata is a common and heartwarming tradition. A highlight of this custom is the annual “Japan’s Largest Imoni Festival,” held in mid-September along the Mamigasaki River in Yamagata City. Here, massive portions of Imoni are cooked in a gigantic 6.5-meter-wide pot and served to attendees, making it a celebrated seasonal event.

Taro, the main ingredient, is not only delicious but also beneficial for health. It helps lower cholesterol and protects the stomach lining. Beef, rich in protein and iron, supports muscle maintenance and energy levels. Together, these nutritious ingredients make Imoni both wholesome and satisfying.

Imoni can be enjoyed as a comforting main dish or paired with sake as a delightful accompaniment. Savoring a warm bowl of Imoni alongside Yamagata’s local sake offers a luxurious way to experience the region's natural beauty and rich history.

As the seasons turn, immerse yourself in the flavors and warmth of Yamagata by enjoying Imoni—a dish filled with the spirit of the land and its people.

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