Ehime Local Cuisine: Imotaki

Hey there, food lovers! When you’re talking about the real flavors of Ehime, you’ve got to mention “Imotaki”[cite: 1]. This isn’t just any old dish; it’s a hearty, comforting hot pot that brings people together, especially when autumn rolls around[cite: 14, 15]. With its roots stretching back over 350 years, Imotaki is a true taste of tradition, featuring chicken, taro, and other local goodies[cite: 5, 6, 7].

Dish Name: Imotaki

• Region / Location: Ehime Prefecture (throughout the prefecture)[cite: 3].
• Primary Area of Tradition: Throughout Ehime Prefecture[cite: 3].
• Main Ingredients: Chicken, taro, fried tofu (atsuage), shiitake mushrooms[cite: 5].

How It’s Eaten / Served

To make Imotaki, the taro is peeled and lightly boiled with a bit of salt, and the fried tofu is cut into bite-sized pieces after removing excess oil[cite: 16]. Small dumplings are made from rice flour and boiled until cooked[cite: 16]. The chicken is stir-fried, then the taro and fried tofu are added and simmered in a flavorful broth[cite: 16]. Once the taro is tender, the rice flour dumplings and seasonings are added to create a sweet and savory flavor. It’s served hot, with plenty of the delicious broth[cite: 16].

Cultural Background and Preservation

Imotaki has a fascinating history, with its origins in Ozu City, dating back over 350 years to the Kato family’s rule[cite: 8]. It’s said that this dish began with a traditional event called “Okomori,” where people brought their locally grown taro to share in a communal hot pot[cite: 8]. In 1966, it became a part of the city’s tourism promotion, drawing large crowds to enjoy taro by the riverside under the moonlight[cite: 9]. The Myohoji Riverbank is a popular spot, where you can even enjoy the scenery alongside the famous cormorant fishing and the illuminated Garyu Sanso villa[cite: 10]. Today, Imotaki is enjoyed throughout Ehime, especially during autumn, when people gather by the river to share this seasonal delight[cite: 11]. Taro, a key ingredient, is considered a lucky food for celebrations because the small taro grow from the main taro, symbolizing fertility and prosperity[cite: 12].

Imotaki is still a popular home-cooked meal, passed down through families[cite: 17]. It’s also featured in school lunches and home economics classes, ensuring that younger generations develop a taste for this local flavor[cite: 17]. As a seasonal tradition, Imotaki is often served at community events, marking the arrival of autumn[cite: 18].

Additional information:

• Taro (里芋): A root vegetable with a slightly sticky texture, commonly used in Japanese cuisine.
• Atsuage (生揚げ): Thick slices of tofu that have been fried, resulting in a firm outer layer and a soft inside.
• Dashi (だし): A basic Japanese stock made from ingredients like kombu (kelp) and katsuobushi (bonito flakes), forming the base of many soups and stews.