Imobou - Imobou

Japanese: 芋棒 - いもぼう

This is one of Kyoto's autumn side dishes. It is made by cooking dried cod and ebiimo, a taro that is a Kyoto specialty. The cod is slowly soaked in lukewarm water, then cut into fillets and boiled in water. Once the cod is cooked, the broth is reduced to an appropriate amount, and the previously boiled taro is added. Sugar, sake, light soy sauce, and shaved bonito are added and the dish is cooked. Ebiimo is expensive, so regular taro is often used instead.
→Related topics Shrimp potato | Cod

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

京都の秋の惣菜(そうざい)料理の一つ。タラを素干しにした棒ダラと京都特産のサトイモであるエビイモを炊き合わせたもの。棒ダラをぬるま湯でゆっくりもどし，切身にして水煮する。タラが煮えたら煮汁を適量まで減らし，あらかじめゆでておいたイモを入れ，砂糖，酒，淡口(うすくち)醤油，削りガツオを加えて炊き上げる。エビイモは高価なので，普通のサトイモで代用されることが多い。
→関連項目海老芋｜タラ（鱈）

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