Imo, or potato, is a treasured produce in the Shimokita region in Aomori due to its resilience to the summer cold and humid Yamase winds. It is one of the staple foods in the area in addition to cereals and flour-made food. Potato is a very versatile ingredient that is cooked as is, frozen, or used for its starch.
Imo-mochi uses “kannakake-imo,” thinly sliced dried potatoes, made by slicing the vegetable with a kanna hand plane and then soaking them in water to remove the starch.
Imo-mochi is made with powdered “kannakake-imo” mixed with boiling water and made into little balls. However, because of its time-consuming cooking process, today it is mostly made with mashed potatoes.
Imo-mochi is typically eaten dressed in sesame or “june” sesame miso. It is also eaten in shiruko, a sweet red bean porridge.
Imo-mochi is also part of the everyday diet of the coastal areas in the Tsugaru peninsula.