Taro
Taro (Sato-imo: さといも)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Chiba-ken, Miyazaki-ken, Kagoshima-ken, Oono-shi Fukui-ken
Recommendation.
Nimono: Soft and sticky simmered taro makes a heartwarming dish.Tonjiru: Taro is commonly used in miso soup with pork and various vegetables to enrich the texture of the soup.