Imoni (Taro soup) 芋煮

If there is a symbol of Autumn in Tsuruoka, it is without doubt the Imoni soup! Imoni means “Simmered yams”, a name given to the dish’s main ingredient: taro tubers.

The inner region of Yamagata Prefecture (“nairiku” 内陸) has its own version of the Imoni soup, which features beef with a sweet soy sauce seasoning. However, in the Shonai region on the Japan Sea side of the same prefecture, which includes Tsuruoka City, Imoni soup relies on pork meat and miso-based seasoning.

In Shonai, the essential ingredients for Imoni include taro tuber, as well as pork (thinly minced), leek, burdock, konjac, various mushrooms like shimeji and shiitake, and thick-fried tofu (“atsuage” 厚揚げ), making it a hearty and richly flavored dish.