satoimo

  • Other Soup Vegetables

    Monk’s Vegan Soup ‘Kenchin-jiru’

    This soup is called ‘Kenchin-jiru’ in Japan. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations these days. Some people prefer seasoning with Miso. Root vegetables are the main …

  • Potato

    ‘Goma-ae’ Satoimo (Taro)

    ‘Taro’ potato, ‘Satoimo’ in Japanese, has creamy & slimy texture and I love it. I often use Frozen Satoimo that are already peeled and ready to cook, because my hands often feel itchy when I peel Satoimo skin. However, today I found very good looking, perfectly small in size fresh Satoimo at a local green …

  • Pork Potato

    Satoimo & Pork Garlic Soy Sauce

    ‘Satoimo’, Taro Potato, has creamy & slimy texture. Because of allergy or something, my hands often feel itchy when I peel skin of ‘Satoimo’ potatoes. So I usually use Frozen ones that are already peeled and ready to cook. However, I have noticed that it takes quite some time to cook frozen ones until tender …

  • Potato

    Satoimo ‘Cook & Roll’

    Satoimo (Taro) potatoes are rather small in Japan, definitely not a fist size like the Taro I often see in Australia. Japanese Satoimo potatoes are available in frozen from many Asian grocery stores. I love its creamy & slimy texture. This dish is called ‘Nikkorogashi’ in Japan, and it means ‘Cook & Roll’. You cook …