Saitama Satoimo (Sticky, smooth taro)
Exceptionally sticky and smooth.

About Saitama Satoimo (Sticky, smooth taro)

Satoimo (taro) is even mentioned in poems in the Man’yōshū, and has long been an essential ingredient in Japanese food culture. Saitama Prefecture ranks first in Japan for satoimo harvest volume and is known for producing high-quality satoimo. Compared with satoimo from other prefectures, it has a distinctive, rich and pleasantly sticky texture. Once you get used to it, other satoimo may seem bland by comparison. It is delicious simply simmered in seasoned broth or prepared as nimishime, a simmered vegetable dish. In Saitama, you can also find satoimo shochu, satoimo croquettes and satoimo dorayaki.

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