Lab's Sketch
Relishing a traditional autumnal delicacy: 'Imoni' or simmered potatoes

It's very likely that any club or laboratory in any given university in the Tohoku region holds an annual 'imoni' party in the autumn. This party is held in thanksgiving for the crop harvest and eating this autumnal delicacy has become an entrenched ritual in Tohoku households. Every year, many people congregate on riverbanks and in parks throughout Tohoku, enjoying this local cuisine cooked in a large pot filled with taro tubers, meat and seasonal vegetables.

We at the Matsuyama Laboratory also hold an annual 'imoni' party. The members have much fun preparing and eating two large pots of 'imoni' together made with seasonal ingredients that are sometimes procured from other prefectures.