Mainly found in Miyagi and Yamagata prefectures, “imoni” is a local dish derived from the custom of one-pot meals held during the rice harvesting season in autumn, and is characterized by different ingredients and seasonings depending on the region.
Sendai imoni is characterized by its miso flavor and is made with taro, pork, daikon, carrots, Chinese cabbage, green onions, konnyaku, and other ingredients, often using local miso, whereas Yamagata area, taro and beef and other ingredients are seasoned with soy sauce.
A comparison of the two is also recommended! Around September or October, “imo-ni-kai,” or potato stew parties held on the riverbanks around a large pot of stewed potatoes, are another autumn tradition in Sendai. There are facilities in Sendai City where you can experience imo nimono without any ingredients or cooking utensils.
Enjoy the taste of Tohoku under the autumn sky!
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