Satoimo(Sato-imo) is the name given to Taro root that grows wild and is cultivated in Japan. Its name means village potato. Common Taro has a long rootstock with a shape similar to a sweet potato, whereas satoimo is smaller and roughly rounded, with tapered ends.

Satoimo has roughly textured earthy brown skin with fibrous hairs similar to the texture of a coconut. Its flesh is firm and creamy white. The flesh's main component is starch and it has a sticky to slimy texture. Its flavor is mild with nuances of earth and water, a subtle reminder of where it was grown.

Nutritional Value

Taro satoimo is rich in Hyaluronic Acid (HA), a substance produced naturally within our bodies in abundance when we are young. It promotes strong joints and produces natural collagen.

Serving Ideas

Satoimo is often simmered in soy sauce, sugar and ginger (creating a sweet and salty flavor) and then added to soups and stocks. Satoimo can be deep fried and it is made into noodles with an appearance similar to udon. In Japanese cuisine, Sataimo is traditionally boiled in flavored dashi, or simmered for kenchin jiru, a type of hearty miso soup served with tofu and Shimeji mushrooms.

Ethnic/Cultural Info

Satoimo has been cultivated in Japan as early as 10,000 BCE as a staple food before rice was predominantly introduced.

Geography/History

Taro is native to southeast Asia and is one of the very first known cultivated vegetables. Taro is cultivated in swampy soils and flooded parcels along with rice and other semi-aquatic crops. It is widely cultivated today in tropical Africa, China and the Far East. Taro has a global culinary presence and is used in cuisines in over forty countries throughout Asia, Europe, North America, South America, the Caribbean and Pacific islands.

Seasons/Availability

Satoimo are mainly harvested in autumn in Japan, however it is available year round.