山形県·郷土料理
Imoni
As the autumn breeze begins to blow, large pots are set up by the riverbanks, and people share laughter amidst the rising steam. Yamagata's 'Imoni-kai' is a quintessential seasonal tradition. The star of the show is the tender, simmered taro. It is said that in Yamagata, there has long been a custom of boiling and eating taro by the riverbanks. An interesting aspect is how the seasoning varies by region even for the same dish. In the inland Murayama region, a soy sauce-based flavor with beef is popular, while in the Shonai region, where pig farming thrives, a miso-based flavor with pork is well-loved. In autumn, the 'Imoni-kai Festival' is held, serving tens of thousands of servings from massive pots. With green onions, konnyaku, and plenty of taro, it is a warm dish that makes you want to share it with others.
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