Satoimo is widely cultivated in Japan.
It is a starchy root vegetable that is
often used in Japanese cuisine.
Satoimo has a unique slightly slimy texture
and flavor when it cooked.
My parents sent me a surprisingly large Satoimo.
This picture’s Satoimo was about 10 times
larger than that sold in supermarkets.
Satoimo is usually cultivated by first
planting a large one called "seed potato" and offspring and
grandchildren emerge from the seed potato are distributed in the
market.
Depending on the type of satoimo, it seems that the offspring and grandchildren are tastier, so basically parent potatoes are not sold in the market.
In other words, I received satoimo that
were not for sale.
There are many satoimo dishes, but in my
mind the dish that uses Satoimo is “Nikkorogash”.
It is a popular menu for dinner in my home.
I combined the satoimo with dashi, soy
sauce, mirin, and sugar and simmer for 15-20 minutes, until the satoimo are
tender and the sauce has thickened.
This is one of my dinner dishes today.
From your article, I guess, usually parent "satoimo" is bigger than their offspring or grandchildren, is it?
ReplyDeleteAnd, can we say the same thing to other potato species?
As you stated, the parent satoimo is large.
DeleteFor example, potato called "zyagaimo" grows by receiving nutrients from its parent potato.
To grow children and grandchildren potatoes, nutrients from the parent potatoes are absorbed
They are small and cannot be eaten well.
The parent "satoimo" is the potato that grow with the children and grandchildren.
Ohmoto san, satoimo is a kind of taro? I thought its similar with " Talas" in Indonesia, If so, I also like to eat talas, either boiled or processed as a snack. In Indonesia, taro is often made into flour and processed into cakes, this is an example https://lapisbogor.co.id/article/varian-bolu-sangkuriang-terfavorit/
ReplyDeleteI found out that satoimo is a type of taro. Thanks for your comment.
DeleteIn Japan, satoimo is not really used for sweets, but Talas is often used for sweets.Very interesting cultural difference.
Satoimo, Colocasia esculenta, is surely in the family of taro, Araceae. In Shikoku area, people eat hasuimo, Colocasia gigantea. Imo means a tuber, so potato=jagaimo in Japanese. But Satoimo belongs to monocots and jagaimo belongs to dicots. Quite different.
ReplyDeleteThank you, for the explanation with scientific names.
ReplyDeleteI now know that satoimo and jagaimo belong to different groups.