Ingredients
The different recipes for imoni vary from prefecture to prefecture: for example, inland Yamagata imoni contains beef, sugar, and soy sauce and is sweet, while the imoni prepared in the neighbouring prefecture of Miyagi does not, but includes miso paste to flavour the soup. Similarly, even the Shonai region of Yamagata features a pork and miso base rather than the beef and soy sauce base of inland areas of the same prefecture. However, several ingredients are considered standard parts of the recipe:
- Taro root (satoimo, Japanese: サトイモ/さといも, Kanji: 里芋)
- Thinly sliced meat, typically beef or pork
- konnyaku, dense jelly made from the konjac plant
- soy sauce
Other ingredients may include Chinese cabbage (hakusai), burdock root (gobō), daikon, carrot, negi (Japanese green onion), mirin sake, tofu, mushrooms - in particular shimeji, hiratake, shiitake, maitake - and region-specific modifications.
Read more about this topic: Imoni
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