This Yamagata-style imoni is a traditional Japanese stew made with taro, beef tendon, maitake mushroom, konjac, and leek in a soy-based broth. Using beef tendon helps retain a hearty texture and satisfying bite, even after retort processing. It offers a rich, savoury flavour with comforting depth. Suitable as a main dish or shared side.

Heat in boiling water or transfer to a container and microwave before serving.