A big bag of taro potatoes.
Satoimo is a taro potato that has a roughly textured, earthy brown skin with fibrous hairs, similar to the texture of a coconut. The tuber is small, about the size of a fist. Its flesh is firm and creamy white with flecks of purple. The main component of Satoimo’s flesh is starch and it has a somewhat slimy texture, similar to that of okra. The flavor is mild with hints of nuttiness. A favorite among Japanese kids ( I loved it myself when I was a kid, and still absolutely love it, especially when it's fresh.)
The Japanese sweet taro is high in fiber and has fewer calories than the potato, yet is just as filling. It is high in potassium and is low-glycemic, making it an ideal alternative starch for diabetics. Satoimo is rich in hyaluronic acid, a substance produced naturally within our bodies in abundance when we are young. It promotes strong joints and produces natural collagen.
Satoimo is often prepared much like its starchy look-a-like, the potato. It MUST BE COOKED in order to remove the irritating calcium oxalate. When peeling Satoimo, the use of gloves can minimize any irritation to the skin from the calcium oxalate. Satoimo can be boiled and roasted or steamed and pureed. The hardest part of this potato is the peeling- once that's done, it's so delicious when cooked, even just flavored simply with salt.
Satoimo will keep in a cool pantry for a couple of weeks, and longer wrapped in plastic in the refrigerator.
In Japanese cooking, it is often simmered in soy sauce and sugar (creating a sweet and salty flavor) and then added to soups.
Other ideas: Taro beef stroganoff, crispy taro fritters, taro root cheese gratin, taro croquettes, and taro icecream.
Approximately 800g. See second photo to get a sense of actual portion.