Imonoko-jiru: Autumn Taro and Chicken Soup | Iwate
Iwate imonoko-jiru simmers autumn taro with chicken, tofu, konjac, mushrooms and scallion, commonly in a soy-seasoned chicken broth. Kitakami's Futago taro is emblematic, but Ichinoseki's...
At a glance
| Name | Imonoko-jiru: Autumn Taro and Chicken Soup | Iwate (Imonoko-jiru) |
|---|---|
| Prefecture | Iwate |
| Region | Hokkaido & Tohoku |
| Type | Soy-seasoned taro hot pot with chicken, tofu, konjac and mushrooms |
What is it?
Iwate imonoko-jiru simmers autumn taro with chicken, tofu, konjac, mushrooms and scallion, commonly in a soy-seasoned chicken broth. Kitakami's Futago taro is emblematic, but Ichinoseki's local Tsurukubi taro and other areas create distinct bowls.
History and local context
A prefectural Futago recipe uses chicken stock, sake, soy sauce and salt. In Ichinoseki, Tsurukubi taro is simmered with bonito stock, chicken and tofu for post-harvest or special gatherings.
How to enjoy it
Cool the taro slightly, split it to confirm a tender center, then combine it with chicken and broth. Cook chicken fully, use only identified edible mushrooms, check soy and wheat, and chill leftovers promptly.
Sources and further reading
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