Pork and miso-flavored imoni

About Pork and miso-flavored imoni

The local dish “pork and miso-flavored imoni” from the Shonai region of Yamagata prefecture is a heartwarming hot pot dish made by simmering taro and pork in miso. Since pig farming is thriving in this region, unlike the Murayama region where soy sauce flavor is the mainstream, imoni made with pork and miso is common. Especially during the season when the cold deepens, “imoni parties” are held with family and friends to surround hot pot on the riverbed or park, and this dish has become an autumn/winter tradition for local people.

Taro, which is the main ingredient, is characterized by its fluffy texture and soggy umami, and is a healthy food rich in dietary fiber and potassium. Pork contains a lot of protein and B vitamins, and is effective in recovering from fatigue. Miso plays a role in regulating the intestinal environment as a fermented food, and by integrating these ingredients, it is a dish with an excellent nutritional balance.

The perfect alcoholic beverage for this miso-flavored imoni is full-bodied junmaishu or sharp honjo-shu. The rich umami of rice enhances the aroma of miso, and moderately dry sake brings together the sweetness of pork fat neatly. Also, when enjoyed as sake, food and sake are integrated, creating a moment that warms both the mind and body.

“Pork and miso-flavored imoni,” which has been handed down in the Shonai region, is a hot pot dish that reflects the local climate and culture. By all means, enjoy this dish during the fall and winter seasons while enjoying its appeal along with local sake.

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