Yamagata Prefecture is surrounded by mountains such as Zao and Gassan, and is home to the mother river, the Mogami River.

There is a local dish that can be enjoyed in a lively atmosphere amidst the scenic beauty of nature. At first glance, "imoni" looks like a soup full of ingredients, but it has a comforting taste that makes it appealing.

This time, we will explain the characteristics and history of "imoni," a local dish that everyone knows in Yamagata.

What is Yamagata Prefecture's "Imoni"?

Imoni is a local dish from Yamagata Prefecture that is often eaten from autumn to winter. In autumn, it has become a part of Japanese culture to gather around a hotpot on the riverbank and enjoy a meal with family and friends.

In September, Yamagata City holds the "Japan's No. 1 Imoni Festival," where about 30,000 servings of Imoni are made in a giant pot measuring 6.5 meters in diameter and served. The spectacular cooking process, which uses a large excavator, is an overwhelming sight, and attracts many tourists from inside and outside the city.

The history of Yamagata Prefecture's Imoni

Yamagata Imoni is said to have originated in the mid-1600s near Nagasaki in Nakayama Town. At the time, the Kitamae-bune ships on the Western Route, which brought goods from Kamigata (present-day Kyoto), were active, and goods were traded in Nakayama Town via Sakata.

However, in those days there was no means of communication to announce the arrival of a ship, so the boatmen would hold a feast around a pot on the riverbank until the recipient of their luggage showed up at the port.

Also, since the Oshio village, famous for its taro roots, was located near the wharf, people would buy taro roots there and boil them with dried fish such as cod that they had brought on board the boat, which is said to be the origin of the Imonikai.

Incidentally, it is said that beef began to be used as an ingredient around the beginning of the Showa era.

Types of Imoni and How to Make It

A major attraction of Yamagata Prefecture's imoni is that the seasoning and ingredients vary from region to region.

In the Shonai region facing the Sea of Japan, where pig farming was popular, the combination of pork and miso is common. In the Mogami, Murayama, and Okitama regions, beef and soy sauce flavor is the norm, and ingredients such as taro, beef, konjac, and green onions are used, while in the Mogami region, wild vegetables and mushrooms are added, and in the Okitama region, large pieces of firm tofu are added and miso is used as a secret ingredient. There are differences in ingredients and seasonings.

Another joy is enjoying cooking at home with a variety of unique ingredients and seasonings.

The recipe for imoni is very simple: put water, taro, and konnyaku in a pot, bring to a boil, then add soy sauce, sake, sugar, and other ingredients and simmer. Once the taro is soft, add the beef and seasonings and simmer further, then add the spring onions at the end to finish. The umami of the ingredients and the slightly sweet soy sauce go perfectly with the ingredients, and the simmered taro is fluffy and soft, the konnyaku has a bouncy texture, and the crunchy, fragrant spring onions create an exquisite combination.

The rich, savory flavor of the beef makes this a dish you'll want to drink up all of the broth. It's also delicious with shichimi pepper added to taste, so be sure to give it a try.

How to enjoy Imoni

In the season for imoni, which is a fun and lively event surrounded by abundant nature, you can rent ingredients and tools from supermarkets and convenience stores. Imoni is often made at home, but at local and school events, a stove is built by piling up stones from the riverbank, and everyone gathers around the pot and chats in harmony. The final dish at such a fun imoni party is curry udon, made by adding curry roux and udon noodles to a flavorful broth.

The udon noodles, which combine the sweet soy sauce flavor with the rich, spicy curry, are so delicious that even if you're full, you'll keep eating them one after another. In addition to homemade dishes, you can easily enjoy imoni at izakayas and restaurants in the prefecture, so be sure to give it a try.

Recommended sightseeing spots in Yamagata Prefecture

From here, we will introduce some recommended tourist spots in Yamagata Prefecture.

Ginzan Onsen: Popular for its nostalgic scenery

Ginzan Onsen, located in Obanazawa City, Yamagata Prefecture, is a popular hot spring town filled with the charm of Taisho era romance and nostalgic scenery.

As soon as you step inside, you'll feel as if you've traveled back in time. At night, the gentle light of gas lamps illuminates the town, and in winter, the beauty of the buildings covered in snow is outstanding, so you'll definitely want to take photos.

After a refreshing soak in the hot springs, you can stroll around freely in your yukata and geta sandals, so be sure to experience this extraordinary feeling.

Mount Haguro, where the gods of the Dewa Sanzan mountains gather

Mount Haguro, which has a history of about 1,400 years, is called the "Three Mountains of Dewa" together with Mount Gassan and Mount Yudono.

It is a famous spot with many other attractions, such as the majestic National Treasure "Five-story Pagoda" and the hundreds of years old cedar trees that give off a sense of natural power. At the top of the mountain is the main shrine of Dewa Shrine, and many people come to worship at the "Sanshingosaiden" shrine that enshrines three gods every day.

The approach to the shrine is about 1.7 km long and consists of 2,446 stone steps, and as you climb you can feel the abundant nature, mystical atmosphere, and clear air.

Takahata Winery, the largest in Tohoku

Takahata Town has been cultivating grapes for over 100 years and is the number one producer of Chardonnay and Delaware wine in Japan.

Another great thing about this shop is that you can try out limited edition wines made from local grapes, as well as wine by the glass for free. In addition, the shop always has 40 to 50 types of wine and snacks on display, making it an irresistible place for wine lovers. The soft serve ice cream with white wine, which has been available since the shop first opened, is also popular.

Access to Yamagata Prefecture

It takes about three hours to get to Yamagata Station from Tokyo via the Yamagata Shinkansen. If you fly, it takes about an hour from Haneda Airport to Yamagata Airport.

If you fly from Itami Airport in Osaka or Komaki Airport in Nagoya, you will arrive in about 1 hour and 10 minutes, so if you are coming from Western Japan, we recommend accessing the island by plane.

Location of Yamagata Prefecture

summary

This time we introduced Yamagata Prefecture's local gourmet food, "Imoni."

The Yamagata Imonikai is an annual event and autumn tradition that brings excitement to the whole prefecture. It is a major local dish that can be found in restaurants and hotels, so if you come across it, be sure to give it a try.

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