is a type of thick potato and meat soup eaten traditionally in the autumn in the Tōhoku region

Tohoku region

The is a geographical area of Japan. The region occupies the northeastern portion of Honshu, the largest island of Japan. The region consists of six prefectures : Akita, Aomori, Fukushima, Iwate, Miyagi and Yamagata....

 of Japan. Yamagata Prefecture

Yamagata Prefecture

-Fruit:Yamagata Prefecture is the largest producer of cherries and pears in Japan. A large quantity of other kinds of fruits such as grapes, apples, peaches, melons, persimmons and watermelons are also produced.- Demographics :...

 in particular is famous for its imoni, but other prefectures in the region also have their own different varieties.

Imoni is eaten like any soup, primarily during the late summer and early autumn, but is most famous as an outdoor food. In the autumn, groups of people preparing imoni around a fire near a river is considered a sign of the season, and convenience store

Convenience store

A convenience store, corner store, corner shop, commonly called a bodega in Spanish-speaking areas of the United States, is a small store or shop in a built up area that stocks a range of everyday items such as groceries, toiletries, alcoholic and soft drinks, and may also offer money order and...

s maintain a stock of firewood and other supplies just for the occasion.

Ingredients

The different recipes for imoni vary from prefecture to prefecture: for example, inland Yamagata imoni contains beef, sugar

Sugar

Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...

, and soy sauce

Soy sauce

Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...

 and is sweet, while the imoni prepared in the neighbouring prefecture of Miyagi

Miyagi Prefecture

is a prefecture of Japan in the Tōhoku Region on Honshu island. The capital is Sendai.- History :Miyagi Prefecture was formerly part of the province of Mutsu. Mutsu Province, on northern Honshu, was one of the last provinces to be formed as land was taken from the indigenous Emishi, and became the...

 does not, but includes miso

Miso

is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...

 paste to flavour the soup. Similarly, even the Shonai region of Yamagata features a pork and miso base rather than the beef and soy sauce base of inland areas of the same prefecture. However, several ingredients are considered standard parts of the recipe:

• Taro
  Taro
  Taro is a common name for the corms and tubers of several plants in the family Araceae . Of these, Colocasia esculenta is the most widely cultivated, and is the subject of this article. More specifically, this article describes the 'dasheen' form of taro; another variety is called eddoe.Taro is...
  
   root (satoimo, Japanese: サトイモ/さといも, Kanji
  Kanji
  Kanji are the adopted logographic Chinese characters hanzi that are used in the modern Japanese writing system along with hiragana , katakana , Indo Arabic numerals, and the occasional use of the Latin alphabet...
  
  : 里芋)
• Thinly sliced meat, typically beef or pork
• konnyaku
  Konjac
  Konjac , also known as konjak, konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam , is a plant of the genus Amorphophallus...
  
  , dense jelly made from the konjac plant
• soy sauce
  Soy sauce
  Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
  
  

Other ingredients may include Chinese cabbage

Chinese cabbage

Chinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...

 (hakusai), burdock

Greater burdock

Greater burdock, Edible burdock, or Lappa Burdock is a biennial plant of the Arctium genus in the Asteraceae family, cultivated in gardens for its root used as a vegetable.-Description:...

 root (gobō), daikon

Daikon

Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...

, carrot

Carrot

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...

, negi

Welsh onion

Allium fistulosum L. is a perennial onion. Other names that may be applied to this plant include green onion, spring onion, escallion, and salad onion...

 (Japanese green onion), mirin

Mirin

is an essential condiment used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. There are three general types. The first is hon mirin , which contains alcohol. The second is shio mirin, which contains...

 sake, tofu

Tofu

is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...

, mushrooms - in particular shimeji

Shimeji

Shimeji is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-shimeji is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated...

, hiratake

Oyster mushroom

Pleurotus ostreatus, the oyster mushroom, is a common edible mushroom. It was first cultivated in Germany as a subsistence measure during World War I and is now grown commercially around the world for food. However, the first documented cultivation was by Kaufert There is some question about the...

, shiitake

Shiitake

The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...

, maitake - and region-specific modifications.

Culture

In Yamagata Prefecture in particular, and its neighbours in general, imonikai (imoni get-togethers) are an important autumn tradition. Tourists flock to Yamagata for the Autumn Imoni Festival (Akino Imonikai) where they join local residents on the banks of the Mamigasaki River on the first Sunday in September, to eat imoni from a gigantic iron kettle, which uses a building crane to add ingredients and stir the pot. In 2009 the festival served imoni to 30,000 guests before the pot was empty.

Many schools and work organisations in Northern Japan arrange imonikai for their students or employees. Through September and October it is common to see groups of imonikai revellers on the banks of rivers, even near major highways.