[Exquisite] Let's go to the best imoni festival in Japan!

What kind of image do you have when you hear the word "imoni"? ?

As the name suggests, imoni is ``boiled potatoes.''
In the Tohoku region, imoni is a very popular food, so much so that it is said to be cherry blossom viewing in spring and imoni in autumn.

At first glance, it looks similar to tonjiru, but imoni with taro has a different taste than tonjiru.
In autumn in Tohoku, imoni parties are held not only among friends but also at school and company events, and the riverbanks and campgrounds are crowded with people.

"Imoni" is a familiar dish among Tohoku people, but
did you know that Yamagata Prefecture is the only prefecture in Tohoku that has a different seasoning? ?

■What is Yamagata-style imoni?

In the Tohoku region, Miyagi and Iwate prefectures use taro and vegetables as ingredients.

Imoni is
a dish made with pork and seasoned with miso Miyagi prefecture is also famous for Sendai miso.
Because it is similar to pork soup, it is also called "tonjiru-style imoni."

However, in the inland areas of Yamagata Prefecture, the ingredients used are taro and vegetables, but

is
made with beef and seasoned with soy sauce.' Because it uses beef and soy sauce, it is also called ``sukiyaki-style imoni.''

Even though they are from the same Tohoku region, the difference in seasoning is amazing!
Looking more closely, it turns out that in the Shonai Plain area of ​​Yamagata Prefecture, which is known as a rice region, ``pork soup-style imoni'' is popular, just like in Miyagi and Iwate.

Why are there differences even within Yamagata Prefecture?

The origin of imoni is said to date back to the Edo period, when records remain as a soup made with taro.
The current style of using beef began in the early Meiji period.
It seems to be related to Japanese agriculture and rice cultivation.
Cows were used to plow the soil in the fields, and cows were around.
When cows got old and could no longer be used for farming, they were used for food, and beef culture took root.
In an era when things were scarce, it became commonplace to use beef that was readily available, and it is said that it began to be used in imoni.
At that time, taro was an important source of nutrition and was widely eaten in Yamagata Prefecture.
Because of this, it became established among the common people as imoni, and was a popular and eaten dish.

■Impressive! Japan's best imoni festival!

Photo by f_a_r_e_w_e_l_l – nipponichi no imonikai(2008) / Size-adapted.

In Yamagata Prefecture, an event called ``Japan's Best Imoni Festival'' is held around September every year.
This is a very popular event that attracts many people from inside and outside the prefecture.

Photo by punimoe – P9070022(2008) / Size-adapted.

The main process of making imoni is done in a custom-made large pot with a diameter of 6 meters, and with large heavy equipment!

And the amount of ingredients is also extraordinary!
3 tons of taro, 1.2 tons of beef, 3,500 pieces of konjac, 700
liters of soy sauce, 50 sho of alcohol, and 6 tons of water!
We will use this large amount of ingredients to cook imoni!
All of these ingredients are locally produced, so they are extremely delicious!

On the day of the event, you will be given a numbered ticket and can enjoy imoni made in a large pot.
There are many stalls on the riverbed where the event is held, making it very lively and festive.

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Many Yamagata specialty foods and souvenirs are also on sale.

"Imoni Festival" is a very popular event in Yamagata Prefecture where men and women of all ages gather from inside and outside the prefecture to enjoy the powerful and delicious imoni.The imoni festival, which has
about 30,000 servings, is sure to sell out, so we recommend arriving early!
Why not come and visit us this fall?

INFORMATION