Satoimo (taro)

Small tubers with a rough brown skin and white flesh, soft and slightly sticky after cooking, for boiling, braising in dashi and soups.

Satoimo (taro) are small oblong tubers with a rough brown hairy skin and white or greyish speckled flesh that becomes soft, creamy and slightly sticky-slimy after cooking, with a sweetish-earthy taste. They are boiled, braised in dashi with soy sauce and mirin (nimono), steamed, added to soups, curry and stir-fries, fried and made into mash.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Satoimo (taro), Raw: Calories 112.0 kcal, Proteins 1.5 grams, Fats 0.2 grams, Carbohydrates 26.5 grams per 100 g of product.

Calories112.0 kcal

Proteins1.5 grams

Fats0.2 grams

Carbohydrates26.5 grams

Satoimo (taro), Boiled: Calories 142.0 kcal, Proteins 0.5 grams, Fats 0.1 grams, Carbohydrates 34.6 grams per 100 g of product.

Calories142.0 kcal

Proteins0.5 grams

Fats0.1 grams

Carbohydrates34.6 grams

Yield: 100 g raw → 77 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Ebi-satoimo-shinjoJapanese cuisine | Main courses

Ebi-satoimo-shinjo is a refined dish of Japanese cuisine that reflects the harmony of textures and flavors. These exquisite patties made from shrimp and satoimo, tender Japanese taro, are infused with the aroma of garlic and ginger. A hint of pine nut adds a light nutty note, while butter provides creaminess. Fried in airy tempura batter, they achieve a crispy crust that contrasts with the delicate filling. Served with a spicy sauce based on soy sauce and mirin enriched with umami from bonito flakes. Daikon mixed with tomato sauce adds a refreshing tang, while crispy asparagus complements the dish's freshness. Ebi-satoimo-shinjo is not just a treat but an art of flavors born in Japanese culinary traditions where each ingredient plays its unique role in creating true gastronomic pleasure.