🍡 Imo Mochi

“Imo mochi” is a traditional dish that is eaten across Japan, in prefectures such as Hokkaido, Wakayama, and Kochi. Imo means potato in Japanese and different types of potatoes are used depending on the region such as white potatoes, sweet potatoes and satoimo(=Japanese taro) and the way the dish is prepared also differs. “Imo mochi” from Gifu is made with satoimo(=Japanese taro) and rice. The satoimo(=Japanese taro) and rice are cooked together and mashed. “Dango” (=Japanese dumpling) shapes are made, and they can be eaten right away or cooked on a grill and dipped in ginger soy sauce. It is said that “imo mochi” was made with leftover rice that was harvested or rice of poor quality combined with seasonal satoimo(=Japanese taro) to prevent the rice from going to waste. Satoimo(=Japanese taro) is not affected by the climate and so there was a steady supply of this vegetable. Rice was considered valuable in the past, so it was mixed with satoimo(=Japanese taro) to make a dish that was filling.