【Reading】いもがら

【English Name】Dried Taro Stem

Imogara (taro stalk) is a traditional preserved food ingredient made by peeling the skin from the leaf-stalk (petiole) part of taro and drying it in the sun. The fresh state before drying is called "zuiki," and after drying it is called "imogara" or "hoshi-zuiki." In some regions it is also called "warina."

Its flavor is light and without any off-taste, and when reconstituted in water it becomes a plump texture that readily absorbs the flavor of dashi and seasonings. Because it contains a lot of fiber, one can also enjoy a crisp bite. Before cooking, it is necessary to thoroughly reconstitute it in water and remove its harshness (aku).

In its connection with sushi, "imogara-iri futomaki-zushi" (thick rolls with imogara), a local dish of Yamanashi Prefecture, is known. Imogara simmered in a sweet-and-savory style is used like kanpyo as an ingredient in maki-zushi, and it has been served at festive occasions where people gather, such as weddings and funerals. Yamanashi Prefecture has selected zuiki cuisine as a subject for passing on food culture to the next generation.

Nutritionally, it is rich in dietary fiber, potassium, calcium, and other minerals, and is considered a low-calorie food containing almost no fat. It is used in a wide range of dishes—simmered dishes, stir-fries, miso soup, vinegared dishes, tempura, and more—and has long been beloved in households across the country.