Nikko and Nasu Imo-gushi
At a glance
| Name | Nikko and Nasu Imo-gushi (Imo-gushi) |
|---|---|
| Prefecture | Tochigi |
| Region | Kanto |
| Type | Skewered taro grilled with a savory-sweet miso glaze |
What is it?
Imo-gushi steams or boils small taro, peels and threads them onto skewers, grills their surface and brushes them with a sweet-savory miso sauce until aromatic.
History and local context
The simple dish is handed down around Nikko and Nasu in Tochigi, where it appears as a New Year food as well as an everyday snack. It turns locally available taro into portable hearth food.
How to enjoy it
Eat it hot when the taro is fluffy and the miso lightly caramelized. Pre-cook the taro fully before skewering, handle the slippery peeled tubers carefully and turn often because sweet miso scorches quickly.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Nikko and Nasu Imo-gushi from?
It is associated with Tochigi, in the Kanto region of Japan.
What kind of food is Nikko and Nasu Imo-gushi?
This guide classifies it as skewered taro grilled with a savory-sweet miso glaze. See the overview for its defining ingredients and texture.
Can I order Nikko and Nasu Imo-gushi 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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