Visitors to an annual outdoor event in Japan's northeastern prefecture of Yamagata have savored a traditional stew cooked in a giant pot.



Stewed taro root is a local autumn delicacy. It was cooked in a 6.5-meter-wide pot on a dry riverbed in Yamagata City on Sunday.



More than three tons of taro, around 3,500 green onions and over one ton of beef were put into the pot to prepare about 40,000 servings.



Cooks stirred the stew, which was seasoned with soy sauce and sugar.



Then two excavators scooped up the stew and put it into smaller containers before it was served to visitors who were waiting in line.



A couple in their 50s from Kagawa Prefecture, western Japan, said they were surprised to see the stew cooked in such a huge pot. They said they tried the famed stew for the first time and found it very tasty, adding that they would like to eat it again.