A writer from Miyagi explains the Imoni Wars! [Miyagi/Yamagata]

At this time of year, the Tohoku region is in the midst of excitement with imoni parties, where people gather on the riverbanks to deepen their friendships. This is a typical autumn event in the Tohoku region

However, in Miyagi and Yamagata prefectures, the imoni season is not a happy and harmonious one. Every year, a fierce imoni war breaks out between the two prefectures!

This time,the imoni (taro stew) war between Miyagi and Yamagata prefecturesI'll be talking about

What is the difference between the imoni kai events in Miyagi and Yamagata?

In the latter half of September, you can see unique cultural practices in Miyagi and Yamagata prefectures.Convenience stores sell firewood, and supermarkets offer free rental of cooking pots.

In autumn, everything starts moving towards the Imoni Party

Up to this point, Miyagi and Yamagata prefectures are the same.
However, these two prefectures differ in a fundamental way.

That's where the food is different!

taro stew party), the dishes eaten vary from region to region in Tohoku.
's"Imoni-kai" (In Aomori Prefecture, it(rice cracker soup)Akita Prefecture, it's"Kiritanpo-nabe" (rice cake hot pot); and in Iwate Prefecture, it's "Imonoko-jiru" (taro root soup). Imoni-kai are events where local hot pot dishes are served in each prefecture.
In Miyagi and Yamagata prefectures"Imoni,"but even though the name is the same, the contents are completely different!

Yamagata's nationally famous potato stew

One of the most famous dishes in Japan isImoni from Yamagata Prefecture.
It's a dish made by simmering taro, beef, konjac, and green onions in a soy sauce-based broth.
In some regions, mushrooms, carrots, or daikon radish are also added.

Thus, Yamagata's imoni (taro stew) is characterized by its soy sauce flavor and beef.
Simple yet robust, and overflowing with depth and umami, this imoni continues to attract a growing number of devoted fans.

As the author and a resident of Miyagi Prefecture, my honest opinion is, "It's delicious, but I don't consider it imoni! It's sukiyaki!" However, this dish is overwhelmingly more famous nationwide than Miyagi's imoni.
The reason for this lies in Japan's largest imoni festival.

Japan's No. 1 Imoni Festival

a festival where Yamagata-style imoni (taro stew) is made in a pot with a diameter of 6 metersThe "Japan's No. 1 Imoni Festival"is
The amount of ingredients used is overwhelming.
At the 29th festival in 2017, theyused 3 tons of taro, 1.2 tons of beef, 3,500 sheets of konjac, 700 liters of soy sauce, and 50 sho (approximately 1.8 liters) of sake—an amount of ingredients that hardly seems like cooking—and made about 30,000 servings.

Tohoku Rokken Trivia Media NEFT

Come to Japan's No. 1 Imoni Festival in Yamagata City! [Yamagata Prefecture]

https://jp.neft.asia/archives/1147

What comes to mind when you hear the word "imoni"? As the name suggests, imoni is "boiled potatoes." In the Tohoku region, imoni is so beloved that it's often referred to as the season for cherry blossom viewing in spring and the season for imoni in autumn. While it may look similar to pork soup at first glance, imoni, which contains taro, offers a different flavor. In the fall, imoni parties are popular in Tohoku, not only with friends but also at school and company events, and riversides and campsites are bustling with people. While imoni is beloved by Tohoku residents, did you know that Yamagata Prefecture, even within the Tohoku region, has a unique flavor?.

read more

Even the cooking equipment is unconventional.
Have you ever imagined cooking using heavy machinery?

Believe it or not,the imoni (taro stew) made at Japan's largest imoni festival is prepared using a backhoe.

Of course, since they are used for cooking, new ones are purchased every year.
Furthermore, butter or margarine is used as a lubricant for the joints, and the utmost attention is paid to hygiene.

It's a spectacular sight to see the waste being divided into small pots from the backhoe, so why not go and see it for yourself?

Link:Japan's No. 1 Imoni Festival Official Website

Imoni is eaten in many areas in Miyagi

Imoni, a dish eaten in Miyagi Prefecture, is made by simmering taro, pork, carrots, burdock root, and mushrooms in a miso-based soup.
It's a colorful dish with a variety of ingredients.

As you can see, Miyagi's imoni is characterized by its miso flavor and pork.
People from Yamagata prefecture might say, "Miyagi's imoni? Oh, that one, it's not imoni, it's tonjiru (pork miso soup)," but I insist that this is indeed imoni.

This is because Miyagi is not the only region where miso and pork stew is eaten

Miso-flavored potato stew, eaten throughout the Tohoku region

Miso-flavored taro stew with pork is also eaten in Fukushima Prefecture.
Unlike Miyagi Prefecture, Fukushima's version includes mirin (sweet rice wine), giving it a sweet flavor.

Also, although it has a different name, imonokojiru, which is eaten in Iwate Prefecture, is a miso-flavored pork dish

The ingredients are roughly the same as those in Miyagi Prefecture, so it's no exaggeration to say that miso and pork make a classic imoni

If soy sauce and beef is the nationally famous version of imoni (taro stew), then miso and pork is the authentic version from the Tohoku region.
Miyagi Prefecture, representing this style, will once again clash with the formidable Yamagata Prefecture this year.

summary

So far I've written about the Imoni War, but in the end, both are delicious.
As a writer from Miyagi Prefecture, I've been recommending the miso-flavored Imoni, but I actually really love the Yamagata-style Imoni as well.

Imoni parties are a part of Tohoku culture, so if you're ever visiting Miyagi or Yamagata prefectures, you should definitely give it a try.
You'll have a fantastic time deepening your friendships with friends!

Chimon

A balding writer who loves travel and laughter.
A nice guy who hides his thinning hair by shaving his head!
He travels north and south to bring smiles to Tohoku through his writing!

sbtimon.hatenablog.com/