Vegetable
Japanese Taro
A tier
Japanese taro (satoimo) are small, sticky, parent-and-child clustered corms with slimy-tender texture prized in nimono and miso soups. Flavour is gentle and earthy; slippery mouthfeel is intentional. Often sold in netted clusters with parent corm. Simmer in dashi-soy until creamy-tender; peel after brief boil to reduce itch. Distinct from large Hawaiian poi corms in size and use. A washoku essential root.
Track this ingredient
Unit
Characteristics
Preparations
Dashi NimonoMiso SoupPeel After BoilSimmer SoyWinter Comfort
Traits
Gentle EarthyJapaneseNimono MisoParent Child CormsSatoimo Slimy TenderSmall ClusterSmall Sticky ClusterSticky
History
JP
Satoimo cultivation was established in Japanese wet agriculture.
JP
Home nimono traditions fixed satoimo as everyday simmered vegetable.
JP
Supermarkets sold clustered Japanese taro seasonally nationwide.
JP
Satoimo remained a winter comfort ingredient in Japan.