Yamagata Imoni

When autumn arrives, people gather on the riverbank around huge pots to simmer taro, a beloved local food culture that symbolizes Yamagata.

Highlights

The Murayama style imoni simmers taro, beef, konjac, and green onion in a sweet and savory soy broth. The velvety taro soaks up the richness of the beef for a humble yet deep flavor. Seasonings and ingredients vary by region, which adds to the fun.

Enjoying the Seasons

September through October is peak imoni season. Crowds gather on the banks of the Mamigasaki River in Yamagata City, where big pots line up in rows. Adding curry powder and udon to finish is a popular way to end the meal.

Access and Basic Information

Reach the Mamigasaki River area by bus or taxi from Yamagata Station. On autumn weekends, services rent out ingredients and pots.

A Quick Tip

The riverside gets chilly, so bring a jacket and a picnic sheet for comfort. Some eateries in town serve imoni all year round.