So the latest thing from Mitsuwa market that I picked up was satoimo, which looked like slightly odder kiwi fruit on the outside. But they’re taro roots, and can be cooked up in a variety of ways. This page on satoimo, from the increasingly more interesting to me site Just Hungry, gives a quick overview of its use and preparation, as well as providing a recipe that I tried here and which I quote below. A hearty meal, and a tasty one!
* 5-6 small to medium taro roots, peeled with the microwave method (my note — this method is described in the link)
* 1/2 block firm tofu
* 1 cup dashi stock (traditional or vegan or water)
* 2 Tbs. white miso
* 1 Tbs. soy sauce
* 1 Tbs. maple syrup or 1/2 Tbs. sugar
Cut the taro root into bite-size pieces if necessary – for small ones just cut in half. Put into a pan with the dashi stock and sugar or maple syrup. Crumble in the tofu.
Bring to a boil and cook down until the liquid is almost gone. Add the soy sauce. Thin out the miso with a little water or dashi until liquid rather than a paste, and add to the pan. Let simmer for a few minutes. Serve hot or cold.
Garnish with something green to perk up the beige.