Expo Milano visitors savor food from Japan's Yamagata

Expo Milano visitors savor food from Japan's Yamagata

Visitors get a taste of "imoni" taro stew at the Japan Pavilion of Expo Milano in Milan, Italy, on Oct. 9, 2015, during an event to promote fresh produce and local traditions from northeastern Japan's Yamagata Prefecture. Imoni is a thick soup traditionally eaten in autumn in the Tohoku region and which Yamagata is particularly famous for. (Kyodo) ==Kyodo

Food, culture from Japan's Yamagata introduced at Expo Milano

Food, culture from Japan's Yamagata introduced at Expo Milano

Yamagata Gov. Mieko Yoshimura (L) and Masayuki Okuda, a Italian restaurant owner and chef in Tsuruoka, Yamagata Prefecture, demonstrate how to make "imoni" taro stew at the Japan Pavilion of Expo Milano in Milan, Italy, on Oct. 9, 2015, during an event to promote fresh produce and local traditions from the northeastern Japanese prefecture. Imoni is a thick soup traditionally eaten in autumn in the Tohoku region and which Yamagata is particularly famous for. (Kyodo) ==Kyodo

Taro soup cooked in giant cauldron in Yamagata

Taro soup cooked in giant cauldron in Yamagata

Backhoes are used to cook "imoni" taro soup in a jumbo steel cauldron measuring 6.5 meters in diameter at an annual festival in Yamagata, northeastern Japan, on Sept. 15, 2019. Around 25,000 servings were prepared for visitors who enjoyed eating the traditional dish. (Kyodo) ==Kyodo

Taro soup cooked in giant cauldron in Yamagata

Taro soup cooked in giant cauldron in Yamagata

Backhoes are used to cook "imoni" taro soup in a jumbo steel cauldron measuring 6.5 meters in diameter at an annual festival in Yamagata, northeastern Japan, on Sept. 15, 2019. Around 25,000 servings were prepared for visitors who enjoyed eating the traditional dish. (Kyodo) ==Kyodo