Ebi-imo is a traditional Kyoto vegetable belonging to the taro family. Rather than being a separate botanical variety, it is produced through a distinctive cultivation method. Its name means “shrimp potato,” inspired by its curved shape and textured surface, which resemble a shrimp.
According to tradition, during the Anei era (1772–1781), Gontayu Hirano, an ancestor associated with the origins of the dish known as imobō, brought taro seeds back from Nagasaki as a souvenir. When cultivated, the plants produced large, high-quality tubers. Because their shape resembled shrimp, they came to be called ebi-imo.
Ebi-imo is prized for its dense flesh and rich, sticky texture. Even after long simmering, it holds its shape instead of breaking apart, making it ideal for traditional Japanese cooking.
One of the best-known dishes made with ebi-imo is imobō, in which the taro is simmered with dried cod, known as bodara, in a sweet-and-savory seasoning. This comforting dish has long been enjoyed in Kyoto households as a classic example of obanzai, the city’s traditional home-style cuisine. Imobō is not only a familiar dish in local homes but also a celebrated part of Kyoto’s culinary heritage.
November