GOHAN LAB/ ‘Satoimo’ taro with light-colored thick sauce: Perfect potato dish for keeping warm on a cold winter night By NASUKA YAMAMOTO/ Staff Writer December 11, 2019 at 08:00 JST ...

3. Turn over ingredients, check the state of the food and simmer for another 5 to 10 minutes on low heat. If water content is lacking at this stage, add about 1/2 cup water.

Trim the satoimo into hexagon (six sided) shapes and soak in water. Pre-boil to remove any surface stickiness. Cover the surface with aluminum foil and bring to a boil, then simmer for 10 minutes.

The name satoimo means "village” or “homestead” imo, since it has been grown near villages (as opposed to the yamaimo, which was gathered in hilly areas) for millennia.

A leaf of poisonous night-scented lily, foreground, is seen at the Oita Prefectural Government office on Nov. 5, 2021. It is glossy and darker than those of edible hasuimo, center, and satoimo ...

Satoimo no nimono (simmered taro) is a simple dish, and one of the most popular comfort foods in Japan. It can be served as a side dish, added to soups or simmered with meats.