Kyoto Imobo
Imobo slowly simmers large ebi-imo taro with rehydrated bodara, dried cod, until the sticky tuber and fibrous fish share a sweet-savory broth.
At a glance
| Name | Kyoto Imobo (Imobo) |
|---|---|
| Prefecture | Kyoto |
| Region | Kansai |
| Type | Ebi-imo taro and dried cod slowly simmered together |
What is it?
Imobo slowly simmers large ebi-imo taro with rehydrated bodara, dried cod, until the sticky tuber and fibrous fish share a sweet-savory broth.
History and local context
Hiranoya Honke in Maruyama Park relates the dish to its founder in the mid-Edo period and maintains a maker-specific tradition of soaking cod for more than a week and cooking it with taro for a full day and night.
How to enjoy it
Take a piece of taro with a little cod so the textures meet. Check the fish carefully for bones and keep dried cod cold while rehydrating it at home.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Kyoto Imobo from?
It is associated with Kyoto, in the Kansai region of Japan.
What kind of food is Kyoto Imobo?
This guide classifies it as ebi-imo taro and dried cod slowly simmered together. See the overview for its defining ingredients and texture.
Can I order Kyoto Imobo online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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