Nuta-Imo ｜ Our Regional Cuisines

1. Wash satoimo(=Japanese taro) in cold water with the skin still on and put it in a pot.

2. Add enough water to the pot to cover the satoimo(=Japanese taro), heat and boil until a bamboo skewer comes through easily.

3. When the satoimo(=Japanese taro) is finished boiling, peel it with a dry dish towel while it is still hot.

4. Reserve some white sesame seeds for finishing, roast, grind well, add sugar and miso and grind well.

5. Add 1／3 of the satoimo(=Japanese taro) from [3] to [4] while still hot, mash and mix well.

6. Check the firmness of the satoimo(=Japanese taro) in [5] and spread with mirin.

7. Cut the remaining [3] satoimo(=Japanese taro) into about 1.5cm thick and add to [6] and dress.

8. Serve [7] in a bowl, sprinkled with white sesame seeds for the finishing touch.