Satoimo baby taro roots

Colocasia esculenta


Colocasia or Elephant Ear is probably better known as an ornamental plant. The starchy corms of Colocasia esculenta are eaten in many tropical regions. In Japan, it is said that satoimo has been cultivated since the 10th century BC or before. Japan is at the northern end of cultivation.

Satoimo has a sticky texture. When cooked, it mashes up easily in the mouth and the texture becomes like thick cream. When mashed -- when turned into croquets or savory pancakes, for example -- it stays together without a binding ingredient.
Satoimo secretes a slimy fluid when skinned, -- a sign of its healthy effects. The viscous fluid is from mucin, a substance that protects stomach mucus and prevents stomach inflammation and ulcers as well as infectious diseases such as colds and flu. A starch-degrading enzyme in mucin helps digestion and efficient absorption of protein. Mucin also works as a mild digestive tract conditioner.
Recipes sometimes tell you to wash off the slimy fluid after skinning during preparation, but it is better to keep it for these health benefits.

Satoimo is also known for a its high potassium content (640 mg/100 g) compared to potatoes/yams (410 mg with potato, 470 mg with satsumaimo sweet potato, 430 mg with nagaimo Chinese yam). Potassium carries away excess sodium from the body, controlling blood pressure. For this reason, satoimo is commonly mentioned as a beneficial food for those with high blood pressure.

When buying, choose round, firm and heavy ones without baby corms.

58 kcal/100 g; 84.1% water, 1.5% protein, 0.1% fat, 13.1% carbohydrate, 1.2% ash

Recipes with satoimo

• Kabu to satoimo no surinagashi / Japanese turnip and baby taro root potage soup
• Karifurawaa to satoimo, daikon, seri no surinagashi / cauliflower, baby taro root and daikon radish white miso potage soup with water dropwort 
• Satoimo to shungiku, age no tonyu misoshiru / soy milk miso soup with baby taro root, garland chrysanthemum and thin deep-fried tofu 
• Itokoni / root vegetables and azuki beans simmered in broth
• Konsai no sakekasu misoshiru / miso soup with root vegetables and sake lees
  
• Satoimo no ebi-dashi surinagashi / shrimp stock miso soup with mashed baby taro root
  
• Kani to satoimo, horenso no nagaimo soosu guratan / crab, baby taro root and spinach gratin with Chinese yam sauce
• Satoimo no misoni, yuzu-fumi / baby taro root simmered in miso and yuzu flavored broth
• Gyuniku to satoimo no nimono / beef and baby taro roots in broth
• Satoimo to atsuage no nimono / baby taro root and deep-fried tofu in broth 
• Bagna cauda
• Kasujiru / sake lees soup with salted salmon and root vegetables
• Ainame no oroshi-ni, kabu to satoimo zoe / deep-fried ling cod in soy sauce broth with grated daikon radish, with Japanese turnip and baby taro root
• Satoimo to ika no nimono / baby taro root with calamari
• Konsai no gomani / root vegetables in sesame-flavored broth
• Satoimo no nikkorogashi / baby taro root in soy sauce broth

Try satoimo in the following recipes

• Oden (genen) / fishcake, tofu and root vegetable stew (reduced-sodium version)
  
• Daikon no shiso soosu-ae / daikon radish salad with green perilla dressing 
• Nasu no dengaku / eggplant with sweet miso sauce
• Iridori / chikuzen-ni / braised chicken with root vegetables
  
• Konsai no yooguruto misoshiru / root vegetable miso soup with yogurt
• Konsai to tofu no akadashi / red miso soup with root vegetables and tofu

(Last updated: February 6, 2018)