【Reading】いもがらいりふとまきずし

【English Name】Imogara Futomaki Sushi

Imogara-iri futomaki-zushi refers to thick rolled sushi that uses dried taro stems (imogara) as a filling. Imogara is a traditional preserved ingredient made by sun-drying taro leafstalks; after being rehydrated and simmered, it is used as the core of the rolled sushi.

Thick rolled sushi exists in diverse regional varieties throughout Japan, with the lineup of ingredients varying widely to reflect each region's foods and customs. Ordinary futomaki uses ingredients such as kanpyo (dried gourd strips), koya-dofu (freeze-dried tofu), tamagoyaki (rolled omelet), simmered shiitake, and sakura denbu (sweet fish flakes), but in the imogara version the taro stem is added to these or substituted for some of the fillings.

Taro stem is an ingredient long eaten in simmered dishes and soups, known for its fibrous bite and rustic flavor. When used in futomaki, it is generally simmered in a sweet-savory style. This thick roll, which incorporated into sushi the taro stem long enjoyed as a rural preserved food, offers a glimpse into the historical background where a region-specific food culture intersected with rolled-sushi culture.