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Taro

Taro (Sato-imo: さといも)

Taro

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.