Japanese food

Last update September 19, 2025

Japanese Food - Sato Imo -



  

Sato Imo

Japanese Taro

If you find a leaf like a flat umbrella in the field, that’s the marker where Sato Imo grows underneath. Featuring the soft and mildly sticky texture like Mochi, it’s mainly cooked as Nimono. One of the simplest recipes is salt- or Shoyu-based Ni Korogashi (boil and roll), prepared by boiling until the broth is well-absorbed and almost vaporised. Other than Nimono, Ton Jiru (pork Miso Shiru) and Kasu Jiru (Sake lees soup) are popular winter dishes that can’t do without Sato Imo.

japanese-food-satoimo-leaf
Outstanding Sato Imo leaves. 		japanese-food-satoimo
Nimono of Sato Imo and seafood. 		japanese-food-satoimo-osechi
Sato Imo Nimono arranged as Osechi Ryōri, along with other ingredients.
japanese-food-satoimo
Sato Imo is indispensable for Kasu Jiru. 		japanese-food-satoimo
Sato Imo cooked along with other ingredients in Ton Jiru.
japanese-food-satoimo-leaf
Outstanding Sato Imo leaves.

japanese-food-satoimo
Nimono of Sato Imo and seafood.

japanese-food-satoimo-osechi
Sato Imo Nimono arranged as Osechi Ryōri, along with other ingredients.

japanese-food-satoimo
Sato Imo is indispensable for Kasu Jiru.

japanese-food-satoimo
Sato Imo cooked along with other ingredients in Ton Jiru.