Pork and Miso Flavored Imoni
A heartwarming miso-based hot pot with pork: a seasonal delight from Shonai, Yamagata

About Pork and Miso Flavored Imoni

Pork and Miso Flavored Imoni (豚肉と味噌味の芋煮, Butaniku to Miso Aji no Imoni) is a comforting hot pot dish from the Shonai region of Yamagata Prefecture, made by simmering taro (satoimo) and pork in a savory miso-based broth. Unlike the soy sauce-flavored version commonly found in the Murayama region, Shonai's imoni features pork and miso, reflecting the area's thriving pig farming industry. This dish is a central part of local tradition, especially during the colder months, when families and friends gather at riversides or parks for "imoni-kai," a seasonal hot pot gathering that has become a much-loved custom of autumn and winter.

The primary ingredient, taro, is known for its soft and fluffy texture paired with a rich, creamy flavor. Taro is also packed with dietary fiber and potassium, making it a nutritious choice. Pork adds an abundance of protein and B vitamins, which aid in recovering from fatigue, while the fermented benefits of miso help improve digestion. Together, these ingredients create a harmonious and well-balanced dish that is both flavorful and wholesome.

For the perfect pairing, a full-bodied junmai sake or crisp honjozo sake complements the miso-flavored broth beautifully. The deep umami of the rice enhances the roasted notes of miso, while a moderately dry sake cuts through the sweetness of the pork’s fats. Served warm as kanzake (warmed sake), the combination of this dish with sake creates a cozy and satisfying experience that warms both body and soul.

Passed down through generations, Pork and Miso Flavored Imoni is a dish that embodies the unique culture and natural bounty of the Shonai region. Gather your loved ones this autumn or winter to savor this flavorful hot pot alongside local sake and immerse yourself in the charm of this Yamagata tradition.

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