🍱 Imonoko-jiru

"Imonoko-jiru" is a soup dish made using taro and is also eaten as a hot pot dish. Known as a local dish of Iwate and Akita, it is also eaten in various areas including the Tohoku region. In Akita Prefecture, the buds and the buds of those buds that are attached to the parent taros are called “imonoko.” "Imonoko-jiru" uses these taro buds as the main ingredient and is filled with autumn delicacies such as chicken, mushrooms, and edible wild plants. The taro grown in the Yamauchi area of Yokote City is made in the soil and climate unique to this area and is characterized by its soft texture and unique stickiness. Taro cultivation has a long history, and it is said that it began about 270 years ago, during the Kyoho period, when seeds were ordered from the Sendai region of Miyagi Prefecture and cultivated under the name of “dai-imo.” In the southern part of the prefecture, it is a typical autumn local dish that is contrasted with kiritanpo nabe in the northern part of the prefecture.