Nishigata imo (taro)

This taro variety is cultivated in the Ogo area of Nakatsugawa City. This area used to be divided into the “eastern side (higashi-gata)” and “western side (nishi-gata).” A woman who married into a house on the western side about 80 years ago kept growing the taro which had been cultivated for generations in her family, which is cultivated even today. Highly sticky and storable, it is used for a local food called “imo-mochi” (or taro cake) or as an ingredient of shochu (distilled clear liquor).
○ Main cultivation area
Nakatsugawa City (former Kashimo Village)
○ Harvest period
October to December
Shops where you can eat treats, shops you can buy

Gujo-Hachiman Hotel Sekisuien
Hachiman-cho, Gujo City

Address511-2 Ichinohira, Hachimancho-Yanagimachi, Gujo City[Map
Phone Number0575-65-3101
Opening Hour10:00~17:00
HolidayNo holidays
Parking Capacity24 cars
Access Approx. 10 minutes by car from Tokai-Hokuriku Expressway "Gujo-Hachiman IC"
Approx. 10 minutes by car from Nagaragawa Railway "Gujo-Hachiman Station"
"Imo soup meal with chicken and Nishigata taro" that warms your heart and body.
"Imo soup meal with chicken and Nishigata taro" is a new choice of our hotel restaurant from 2016, which the head chef himself "would like to eat". The seasoning is simple and home-like with ginger in it. This countryside dish has a lot of ingredients and warms up the heart.
Service periodFrom early November to late March
Please make a reservation at least 4 days in advance.
<Messages from the Staff> That simple, countryside taste with an abundance of local vegetables from Gujo.