# Imonoko-jiru (Taro stew) ｜ Our Regional Cuisines

**Cuisine Name**: Imonoko-jiru (Taro stew)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kitakami River basin

## Main Ingredients Used
taro, chicken, tofu, daikon (radish), carrot, burdock root, soup stock, soy sauce

## History, Origin, and Related Events
The Kitakami River basin in Japan has been known for growing taro since ancient times due to its suitability for taro production. Taro has an extensive history in Japan and is believed to have been introduced earlier than rice during the Jomon period. Taro finds mention in the "Manyoshu", the oldest Japanese poetry anthology. Many cultures in Japan offer taro instead of rice cakes on the night of the fifteenth day of the fifth month and during the New Year."Imo no kojiru" is a soup dish that is prepared by stewing taro, along with carrots, radishes, burdocks, mushrooms, konjac noodles, tofu, chicken, and other ingredients that are cut into bite-sized pieces. This dish is usually consumed during autumn, when taro is in season. The incorporation of various ingredients in a single bowl provides a broad spectrum of nutrients such as protein, vitamins, and dietary fiber. The traditional way of serving "imonoko-jiru" was after the rice harvest or when the farming season had ended, either as a feast for gatherings or as a dish to warm the body. Nowadays, it has become an autumnal tradition to gather in groups along the Kitakamigawa River and enjoy "imonoko-jiru", which is also known as "imoni-kai" or "imonoko-kai”.

## Opportunities and Times of Eating Habits
"Imonoko-jiru" is enjoyed during the taro harvest season, which runs from early to late fall. This dish is a common menu item that can be found on household tables on a daily basis. It is also often served at gatherings and festivals, where people gather to enjoy it together.

## How to Eat
This dish is made by stewing local ingredients such as taro, daikon radish, carrots, burdock root, tofu, chicken, and more, along with soy sauce for seasoning. In some regions, pork and miso are also added. In the Iwate prefecture, there are two famous potato brands with different textures: "Futago satoimo", which is soft and sticky, and "Tsushida imo", which is chewy. Both types of potatoes are very popular. In the Futago district of Kitakami City, the skin is peeled off the potatoes to fully enjoy their taste, and "imonoko-jiru" is made with only taro as the root vegetable.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the Kitakami River basin, “Imoni-kai” or “Imonoko-kai” are often held, where a group of people cook and eat "imo no kojiru". "Futago satoimo" from the Futago district of Kitakami City is registered under the country's Geographical Indication (GI) protection system. The “Futago no Satoimo Festival” is held every year in the area. In addition, a large-scale event is held in Mizusawa Ward, Oshu City, where thousands of servings of "imonoko-jiru" are served. When taro is in season, it is served at local restaurants and is even included on school lunch menus. Iwate Prefecture certifies people and organizations that pass on local cuisine as “Iwate Prefecture Food Artisans”, and there are “Iwate Prefecture Food Artisans” for imo noko-jiru as well.

## Ingredients
- taro: 1 kg
- konjac noodles: 250g
- Chicken meat: 150g
- Tofu: 200g
- Shimeji mushrooms: 100g
- Green onion: 150g
- Chicken bone soup (1 chicken bone, 2,500cc water, green onion, root ginger): 1,000cc
- Water: 1,500cc
- Sake: 25cc
- Soy sauce: 200cc
- Salt: 2 tbsp.

## Recipe
1. 1. Rinse the chicken bones thoroughly with water and place them in a pot. Add water, green onions(green leaf part), thinly sliced ginger, and heat them, and simmer gently for about 30 minutes, removing scum along the way.
2. 2. Rinse the taro, remove the soil, scrape off the skin with a knife, cut it into large pieces, and soak it in salted water.
3. 3. Remove the skin from the chicken and cut it into 3 cm pieces.
4. 4. Cut the tofu into 3 cm cubes, separate the shimeji mushrooms into small bunches, and slice the green onion diagonally into thin strips.
5. 5. Pour the chicken broth and water into a pot and bring it to a boil. Then add the taro, konjac noodles, chicken, and 2 tablespoons of soy sauce.
6. 6. Once the taro is soft, season it with sake, soy sauce, and salt. Then add the tofu and green onions and bring it to a boil. The rest of the soup can be used for various dishes.

## Provider Information
provider : "Iwate Prefecture Food Artisans Club Futagoimo No ko Mother’s Association"

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