With the dark brown hairy exterior, Satoimo or taro roots are a starchy root crop that is widely enjoyed in Japanese simmered dishes.

Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. They are often prepared through simmering in dashi and soy sauce in home-cooked dishes and traditional Japanese dishes.

Compared to other varieties of taro, Satoimo is smaller in size with a round body and hairy brown skin. You can say it has an exterior that resemblances a mini coconut. It has a firm and creamy white flesh and a somewhat slimy texture. The flavour is mild with a light nuttiness.

Health Benefits Include:

The Japanese taro has been known for its nutrition values and essential minerals since the olden time in Japan. It is high in fiber and lower calories than regular potatoes, making it a healthy alternative choice of starch. It is also rich in hyaluronic acid, which is essential in producing collagen and regenerating cells.

How to Prepare your Satoimo Fresh Taro:

• The thick hairy skin of taro can be hard to peel. Before peeling, rinse it well underwater and remove the hair as much as you can. You can use a vegetable scrub or Japanese tawashi to remove the hair. If you have sensitive skin, you may want to wear kitchen gloves as extra protection from the substance that may irritate your skin. Once it is cooked, the irritation substance will go away.
  
  
• Using a kitchen knife, cut off both ends first and peel from one end to the other end. It gets slimy as soon as you start peeling, so take extra caution when handling it.
  
  
• To get rid of the sliminess, use salt to rub the taro, and rinse under cold water. Drain completely before cooking.