This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Satoimo 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. The more common taro has a longer rootstock with a shape similar to a sweet potato, whereas Satoimo is smaller and roughly rounded, with tapered ends. 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. Like other varieties of taro, Satoimo contains the toxic calcium oxalate, which act like tiny pieces of glass, irritating the mouth and throat. This irritant is removed when the tuber is cooked.
Seasons/Availability
Satoimo are available year-round.
Current Facts
Satoimo (Sa-toy-imo) is the Japanese name for the variety of taro root that grows wild and is also cultivated in Japan and in other parts of Southeast Asia. The name means “potato of the homeland.” Botanically, this variety is classified as Colocasia esculenta var. antiquorum having smaller corms, or tubers than the more common taro. It is known as Japanese sweet taro, dasheen or araimo.
Nutritional Value
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.
Applications
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. The Japanese root can be boiled and roasted or steamed and pureed. In Japan, the small tuber is used to make noodles, often appearing in lunchtime bento boxes. Satoimo is often simmered in soy sauce, sugar and ginger (creating a sweet and salty flavor) and then added to soups and stocks. In Japanese cuisine, Satoimo is traditionally boiled in flavored dashi, or simmered for kenchin jiru, a type of hearty miso soup served with tofu and hon shimeji mushrooms. Satoimo will keep in a cool pantry for a couple of weeks, and longer wrapped in plastic in the refrigerator.
Ethnic/Cultural Info
Satoimo has been cultivated in Japan since the Joumon Period, which lasted roughly 14,000 B.C to 300 B.C., and was known as a staple food well before rice was introduced. Satoimo has been called “nature’s odd fountain of youth” due to its high amounts of hyaluronic acid, which is essential component in cell regeneration.
Geography/History
Satoimo is native to Southeast Asia, and typically grows in swampy or wet conditions. It can, however, be grown in dry conditions, and prefers hillsides and evenly moist soil. Satoimo is very common not only in Japan, but also in Vietnam, Cambodia and the Philippines. Satoimo grow easily throughout the year and without the need for much attention, resulting in a stable crop yield.
Satoimo: This tuber is small, about the size of a fist, with tapered ends and an earthy brown skin covered in fibrous hairs. Its flesh is firm, creamy white, and streaked with purple, featuring a mild, nutty flavor. When cooked, its slimy texture becomes smooth and edible, as cooking removes calcium oxalate, a compound that can cause irritation in the mouth and throat.
Satoimo needs to be cooked to remove its calcium oxalate, which can irritate the skin. Wearing gloves when peeling is recommended to avoid irritation. In Japanese cuisine, it is commonly simmered with soy sauce, sugar, and ginger for a sweet and salty flavor. It's also used in soups like kenchin jiru, a hearty miso soup. Satoimo lasts a couple of weeks in a cool pantry and longer if wrapped in plastic in the refrigerator.
Satoimo taro is a variety of taro root known for its smaller corms and is botanically classified as Colocasia esculenta var. antiquorum. Its name translates to "potato of the homeland," and it is also called Japanese sweet taro, dasheen, or araimo. High in fiber and potassium, it is low in calories and glycemic levels, making it diabetic-friendly. Rich in hyaluronic acid, it promotes strong joints and collagen production while serving as a nutritious starch alternative.
Meidi-ya Great World
Satoimo: Native to Southeast Asia, satoimo thrives in swampy or wet conditions but can also be cultivated in dry environments, particularly on hillsides with evenly moist soil. This versatile crop is common in Japan, Vietnam, Cambodia, and the Philippines. Its ability to grow year-round with minimal care makes it a reliable and stable source of food in the regions where it is cultivated.
Marukai Market
8151 Balboa Ave, San Diego, CA 92111
(858) 384-0248
Satoimo has been cultivated in Japan for thousands of years, dating back to the Joumon Period, which spanned from around 14,000 B.C. to 300 B.C. It was a staple food in Japan long before rice became widely used. This taro root is rich in hyaluronic acid, a compound vital for cell regeneration, earning it the nickname “nature’s odd fountain of youth.”
Small Taro at Foodtown in Fort Lauderdale Florida…Satoimo: Satoimo, a type of taro, has a small, rounded shape with tapered ends and a roughly textured brown skin. Its creamy white flesh, flecked with purple, is starchy and mildly nutty in flavor. When raw, it contains calcium oxalate, a toxin that causes irritation to the mouth and throat. Cooking the tuber completely removes this irritant, making it safe and enjoyable to eat.
Satoimo needs to be cooked to avoid irritation caused by calcium oxalate. Gloves are recommended when peeling it for skin safety. The tuber can be boiled, roasted, steamed, or pureed. In Japanese cuisine, it's often simmered with soy sauce, sugar, and ginger for sweet-salty flavors or boiled in dashi. It pairs well in miso soups like kenchin jiru. Store it in a cool pantry or wrapped in plastic in the fridge for extended freshness.
Food Town Grocery
6431 Stirling Rd Davie Davie FL 33314
1 (954) 797-7791
Satoimo: Known as Japanese sweet taro, Satoimo is botanically classified as Colocasia esculenta var. antiquorum. Its smaller tubers set it apart from more common taro varieties. The name "Satoimo" translates to "potato of the homeland" in Japanese. Growing both wild and cultivated across Japan and Southeast Asia, it serves as a versatile and nutritious starch alternative in dishes.
Country Farms Market
22800 SR-99 Edmonds WA 98026
Often used as a potato substitute, this Japanese tuber is popularly found in sweets and bubble tea!...Satoimo is a versatile tuber native to Southeast Asia, thriving in swampy or wet conditions but adaptable to drier, hillside environments with evenly moist soil. It grows with minimal care, making it a reliable year-round crop. In addition to its popularity in Japan, it is widely used in Vietnam, Cambodia, and the Philippines, reflecting its importance as a stable food source in the region.
Satoimo has a deep history in Japan, having been cultivated since the Joumon Period, between 14,000 B.C. and 300 B.C., making it a staple food long before rice. Known for its health benefits, it has earned the nickname "nature's odd fountain of youth" because of its high levels of hyaluronic acid, a key ingredient in promoting cell regeneration.
is easiest, three is harder.
_123.png)
