Satoimo Root (Taro)
Estimated Inventory, 10 lbs : 0.43
This item was last sold on : 03/26/26
Description/Taste
Satoimo varies in size, shape, and coloring, depending on the specific variety. Some types are harvested for their larger, round, oblong, or elongated central corms, while other kinds are prized for their smaller, short, and oval cormels. Each corm and cormel shares a similar exterior, enveloped in a tough, fibrous, and woody skin with rounded to tapered ends. The skin is typically rough, brown, hairy, and features distinct rings and striping. Underneath the surface, the white flesh is firm, hard, and sticky when raw. It is not advisable to handle raw Satoimo flesh with bare hands, as it can cause skin irritation. Once cooked, the flesh becomes soft, dense, and starchy with a fluffy consistency. Satoimo can be white or white with colored speckles throughout the flesh. Both the corms and the cormels are only edible when cooked and can never be eaten raw. Satoimo is prized for its mild, neutral, and earthy flavor with pleasant, nutty nuances.
Seasons/Availability
Satoimo is available year-round, with a peak season from fall to winter. Each variety grown in Japan has its own harvest date, which occurs throughout the year.
Current Facts
Satoimo, botanically classified as Colocasia esculenta, is a category encompassing many varieties of Taro, belonging to the Araceae family. The name Satoimo is a Japanese term used to describe any type of Taro grown and sold in Japan. These swollen underground stems, also known as corms, are a traditional Japanese crop prized for their ease of growth and versatility in various culinary preparations. “Sato” means “village,” and “imo” means “tuber,” a general descriptor given for underground, tuber-like crops. Taro was historically grown within villages and acquired its “village tuber” name from its proximity to houses. This was a distinguishing name from other tuber-like crops grown in the mountains. It is important to note that there are two main types of Satoimo grown in Japan. Colocasia esculenta var. antiquorum, or the eddoe type, encompasses varieties grown for their smaller cormels, as opposed to the central corm, commonly referred to as the mother corm. Most Satoimo types cultivated in Japan belong to this type, including the cormels in the photograph above. The second type, Colocasia esculenta var. esculenta, or the dasheen type, includes varieties grown for their central or mother corm and sometimes a few cormels. It has been estimated that more than 100 cultivars have been grown throughout Japan, and each type has its own use, depending on its size and shape. Satoimo is a staple culinary ingredient in Japanese dishes and is widely used in sweet or savory, cooked preparations.
Nutritional Value
Satoimo is a source of fiber that helps regulate the digestive tract and contains vitamins B, C, D, and K. These vitamins aid in faster wound healing, strengthen the immune system, contribute to energy production, and assist with calcium absorption. Satoimo also provides minerals in varying quantities, including magnesium, potassium, calcium, phosphorus, iron, and manganese. These minerals help the body maintain fluid balance, regulate daily nerve functions, support bone and tooth development, and produce proteins for oxygen transport throughout the bloodstream. Raw Satoimo contains calcium oxalate, which are small, needle-like crystals that can irritate the skin and throat. These crystals are dissolved when Satoimo is cooked in water and leach into the liquid, making the flesh safe to consume.
Applications
Satoimo must be cooked before consumption as it is poisonous raw. The corms are often sold in commercial markets in Japan, still covered in dirt, and it is not recommended to remove the dirt until they are ready for use. The layer of dirt helps preserve the corm in storage. Satoimo should be scrubbed clean when needed for cooking, and then peeled and cooked by methods such as boiling, steaming, baking, or frying. When peeled, gloves are worn to protect the skin against the irritation caused by the calcium oxalate crystals in the flesh. Satoimo is simmered in soups and stews, and is popularly added to miso soups. The flesh can also be cooked in soy sauce, ginger, and sugar, or boiled and served with rice. In Japan, Satoimo is incorporated into croquettes, galettes, and gratins or cooked into okonomiyaki, a savory pancake. It is also boiled, mashed, and stuffed with shrimp and edamame beans, and deep-fried. Once cooked, this dumpling-like mixture is served with savory sauce. Satoimo is typically used in auspicious New Year’s dishes, also known as Osechi Ryori. Cooked taro is added to ozoni, a miso-based mochi soup served for breakfast on New Year’s Day. It is also used in chikuzenni, a dish of Taro, lotus roots, other vegetables, and poultry. Satoimo represents prosperity during the New Year celebration, as the mother corms and the small cormels symbolize a healthy, large family. In addition to holiday dishes, Satoimo is sliced and fried into crisp chips or added to sweet preparations, such as cakes, bars, and jams. Satoimo pairs well with meats like beef, poultry, and pork, flavorings like miso, sesame, soy, and honey, and other ingredients, including daikon, bamboo shoots, green beans, carrots, and mushrooms. Whole, unwashed Satoimo will keep for 1 to 2 weeks when stored in a cool, dry, and dark location, such as the refrigerator’s vegetable drawer or at room temperature. The corms and cormels can also be parboiled in pieces and frozen for extended use.
Ethnic/Cultural Info
Satoimo is traditionally incorporated into imoni, an ancient soup that dates back to the Genroku period, around 1694 CE. The name imoni is derived from “imo,” meaning “tuber,” and “ni,” meaning “a simmered dish.” Imoni is comprised of boiled Taro combined with seasonal vegetables and meats. The dish has origins in the Yamagata Prefecture within the Tohoku Region of Honshu Island. There are many variations of the dish made throughout Japan in modern times, but in the Genroku period, it was typically made from Sataimo and dried codfish. Legend has it that the first imoni was prepared alongside the Mogami River at the Nagasaki port, which was once part of Nakayama town. Port workers, including merchants and boatmen, would prepare the dish while they were waiting for their cargo to be loaded and would use foraged pine branches to create a fire to heat the soup. Imoni eventually expanded throughout the taro-growing regions of the Yamagata Prefecture, and the practice of preparing the soup continued among families each harvest season. Imoni transformed into a seasonal celebration and became known as imoni-kai, or “imoni gathering.” Each year in September, the Yamagata Prefecture hosts Nihon Ichi Imoni-kai, translating to “The Number One Imoni-kai in Japan.” This annual festival attracts over 30,000 visitors and features imoni made in a six-meter cauldron. Around three tons of Satoimo is used in the soup, along with other ingredients, including but not limited to 3,500 stalks of negi onions, 700 liters of soy sauce, and six tons of water. Six tons of firewood are used to cook the soup, and specialized construction equipment is used to stir the mixture.
Geography/History
Satoimo is a broad descriptor for taro varieties grown in Japan. Taro was thought to have originated in regions between Indonesia and India and has been growing wild since ancient times. The species was later spread into China and was bred over time to create new varieties. Most sources hypothesize that Taro was introduced into Japan from China during the late Jomon period, which spanned between 10,500 and 300 BCE. It is believed that Satoimo was cultivated earlier than rice and quickly became established as an important food source among Japanese villages. It also spread in cultivation throughout Japan, allowing new varieties to be created for various purposes. Today, Satoimo is widely grown in Japan and thrives in hot and humid regions, such as paddy fields and swamps. Many varieties are cultivated by commercial growers and home gardeners across the country, and major commercial regions include Kagoshima, Saitama, Miyazaki, and Chiba Prefectures. When in season, Satoimo is sold through fresh markets, retailers, and wholesalers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Kitchens for Good - Culinary Program | San Diego CA | 619-450-4040 |
Recipe Ideas
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Satoimo Root (Taro) for sale around the world shared on the Specialty Produce App
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