# Imonamasu ｜ Our Regional Cuisines

**Cuisine Name**: Imonamasu

**Region**: Our Regional Cuisines

## Main Lore Areas
Hokushin area (Iiyama City)

## Main Ingredients Used
Potatoes

## History, Origin, and Related Events
Imo-Namasu" is a local dish using potatoes in the Iiyama City area. In Japan, "Namasu" is a dish made by dressing ingredients with vinegar, and is used as a New Year's osechi dish. In the Hokushin region, known as one of the heaviest snowfall areas in Japan, it has been difficult to obtain fresh vegetables in winter due to the heavy snowfall. For this reason, people in the Iiyama area made namasu with potatoes, which can be stored for a long time. Potato dishes are said to have taken root in Japan after the Meiji period, but in the Iiyama area, potato dishes have been eaten since the Edo period.In 2007, it was designated as an Intangible folk cultural asset by Iiyama City.

## Opportunities and Times of Eating Habits
Imojimasu was prepared for daily tea receptions, as vegetarian food at temples, and on occasions when many people gather together, such as weddings and funerals. It was especially served on a large platter for celebratory occasions. Sometimes carrots are added to add color, but not on Buddhist occasions.

## How to Eat
Imo-Namasu, characterized by its crispy texture, is a dish made by taking time and effort to remove the starch that potatoes naturally have. By adding vinegar when starting to fry the potatoes, the texture of the potatoes can be preserved. Recently, curry powder is sometimes added, or yams are used in place of potatoes.

## Efforts for Preservation and Succession
It is still made by families in Iiyama City and passed down from parents to children. Some local restaurants serve it and it is readily available.

## Ingredients
- Potatoes: 2 medium
- sugar: 4 tbsp.
- oil: 3 tbsp.
- vinegar: 3 tbsp.
- salt: 1／2 tsp.

## Recipe
1. 1. Peel potatoes, cut into thin strips, place in a bowl of water, and soak in water for at least 2 hours, changing the water to remove starch.
2. 2. Drain the potatoes in a colander.
3. 3. Heat oil in a pan, add the potatoes, and when all the oil has been absorbed, add the vinegar and stir quickly, then add the sugar and salt, in that order.
4. 4. Turn the heat to medium and saute until all the water is absorbed.
5. 5. Danshaku potatoes are best for imo-namasu.

## Provider Information
provider : "Taste of Grandma, Taste of Mom" (Iiyama City Food Culture Editorial Committee)

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