Vegetables
Taro
サトイモ さといも satoimo
Also known assatoimo
At its best in Jan, Oct, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Nikkorogashi (simmered until glazed)
Simmered sweet and savoury.
Imoni (taro and meat stew)
Stewed with beef or pork. A Tohoku speciality.
Agedashi (fried and served in dashi)
Deep-fried plain and served in dashi.
Miso soup
Added to miso soup.
How to choose
Still soil-covered and moist, with clear banding, hard and firm.
Storage
Sensitive to both cold and dryness. Leave the soil on, wrap in newspaper and keep somewhere cool and dark at room temperature.
Main areas
Good to know
The sliminess clouds simmering liquid, so it is usually removed by salting or parboiling, though it also carries umami.
