Kyoto Imobo
At a glance
| Name | Kyoto Imobo (Imobo) |
|---|---|
| Prefecture | Kyoto |
| Region | Kansai |
| Type | Ebi-imo taro slowly simmered with dried cod |
What is it?
Imobo pairs large beveled pieces of Kyoto ebi-imo taro with bodara, cod dried rock-hard, and slowly simmers them so fish gelatin and savory broth enrich the soft, unbroken tuber.
History and local context
The Kyoto specialty has been served for centuries and illustrates deaimon, the pairing of ingredients from different regions that improve each other. Traditional preparation requires days of soaking the dried cod and long, gentle simmering.
How to enjoy it
Eat a little cod and taro together so the salt and soft starch balance. For home cooking, use properly rehydrated food-grade bodara, change soaking water as directed and keep the pot below a hard boil so the ebi-imo does not collapse.
Availability varies by maker, season, and destination.
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 slowly simmered with dried cod. 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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