Imo, or tubers in Japanese, are traditionally a staple food in Tohoku. It is dense in nutrients and an ideal source of carbohydrates. The root vegetable is often cooked with meat and served in a thick soup for visitors, family and friends. In autumn, locals often gather near a river and enjoy imoni together, a tradition called imonikai.
Konnyaku has been known as a “miracle food” in Japan since about 1,200 years ago. The jelly-like substance is said to have many significant benefits, such as detoxification and beauty enhancement, and is loved by all generations. In Yamagata, people like to have their konnyaku in a round shape and skewered on a bamboo stick. The savory snack is an essential part of festive activities in Yamagata.
Photos provided by Miyagi Prefecture Tourism Division