Overview
Sato-imo, eaten in Japan for some 3,000 years, is a type of taro, a root vegetable that grows in the tropics of Asia. Coming into season in autumn, Sato-imo have been used in sacred rites and other traditional rituals since ages past, and deeply rooted in Japanese culture. We learn how their unique, sticky texture and al dente mouthfeel make them essential for Japanese cuisine. Join us as we take a bite into healthy, low-calorie Sato-imo.
-
2 - 1NOZAWANA January 08, 2020 -
2 - 2GINGER January 22, 2020 -
2 - 3KOMATSUNA February 12, 2020 -
2 - 4BURI February 26, 2020 -
2 - 5SHARK March 11, 2020 -
2 - 6BREAD April 08, 2020 -
2 - 7MARLIN April 22, 2020 -
2 - 8SHIRAUO May 07, 2020 -
2 - 9STRAWBERRIES May 14, 2020 -
2 - 10KAMABOKO September 03, 2020 -
2 - 11SAUCE September 23, 2020 -
2 - 12HONEY October 08, 2020 -
2 - 13PEAR October 15, 2020 -
2 - 14SATO-IMO November 05, 2020 -
2 - 15SESAME November 12, 2020 -
2 - 16WASABI December 03, 2020 -
2 - 17PEANUTS December 10, 2020 -
2 - 18TOGARASHI PEPPER December 17, 2020 -
2 - 19CUTLASSFISH December 31, 2020