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Satoimo/里芋 (taro root) is a very common vegetable for the Japanese. It's slimy texture is unique and it is very nutritious yet low in calories. If you are not big fan of slimy textured food, but still want to try out this vegetable, Deep frying it opposed to boiling it or stewing it will reduce its sliminess. I've added a recipe for deep fried satoimo with a soy sauce flavored sweet sauce as well as how to peel the satoimo (it's a bit tricky). 
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 I've added a recipe for nanohana (yao choy/flowering edible rape) in my Tokyo Grocery Guide Page. This is a great vegetable and can be cooked in many ways. Hope to post some more recipes later on.
 Recipes will be added to my Tokyo Grocery Guide every now and then and will be notified in my blog. I've added Tofu and Nori Miso Soup Recipe today in my Miso Page. Nori seaweed is a great source of minerals, and so easy! Just add it to your miso soup and it adds flavor to it.
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AuthorI'm Miyuki and I teach Japanese Home cooking at my home in Tokyo. Archives
April 2020
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