Japanese Food Tips

Satoimo originates from the taro plant in Southeast Asia and was introduced to Japan from China during the Jomon period (circa 1400 BCE - 10th century BCE), and is thought to be a crop older than rice, according to one theory. Satoimo is about the size of a small fist, while taro is larger than the palm. The satoimo has evolved to look and taste different from the taro. Satoimo and potato are both formed in the soil, but unlike the potato, which has an enlarged underground stem system, the satoimo has an enlarged stem closer to the surface between the roots and the leaves. The satoimo has a central parent taro (referred to in Japanese as oya-imo) surrounded by offspring (ko-imo), from which grandchildren (mago-imo) are born, and the number of offspring continues to increase. This is why taro is often used in New Year's dishes as a symbol of the prosperity of offspring and good fortune. Satoimo is a little sticky when peeled, and, when cooked, it has a sticky texture. Satoimo is a popular dish to be simmered or added to soups.