(Recipe) Imoni Taro Soup

In Yamagata Prefecture, the style of imoni, a traditional Japanese autumn dish, varies by region. In the inland areas, it’s typically made with beef in a soy-based broth, while along the Sea of Japan in the Shonai region, where Tsuruoka City is located, pork simmered in a rich miso broth is the local favorite.

Shonai-style imoni is a hearty, flavorful dish, featuring taro—a staple ingredient—along with pork, green onions, burdock root, konnyaku, mushrooms such as shimeji and shiitake, and thick fried tofu. Perfect for warming up on a crisp autumn day, this stew is a true taste of the region’s culinary tradition.

Typically, this dish is prepared with friends or family, outside, around a heartwarming stove.

Here’s the recipe of Shonai region’s version of imoni:

Ingredients (Serves 4–6)

• Taro (or “zuiki” taro): 200–300 g
• Pork: 150–240 g
• Leek: 100–150 g
• Konjac jelly block: 150–200 g
• Aburaage (fried tofu): 1 piece
• Shiitake mushrooms: 4
• Miso: 3–6 tablespoons
• Sake: 2 tablespoons
• Water or dashi stock: 650 ml
• Some people add 1 carrot and other types of mushrooms, which we recommend!

---

Instructions

1. Cut the taro into bite-sized pieces. Tear the konnyaku by hand and briefly boil both to remove any odor.
2. Cut the pork into 3–4 cm pieces, the aburaage into bite-sized strips, and quarter the shiitake mushrooms after removing the stems.
3. In a pot, combine the water (or dashi), taro, konnyaku, and sake. Bring to a boil and simmer.
4. When the taro becomes tender, add the pork, shiitake, and aburaage. Season with miso.
5. Finally, add the green onions cut diagonally and cook briefly before serving.