Satoimo Taro
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Satoimo has been cultivated in Japan since the Joumon Period, which lasted roughly 14,000 B.C to 300 B.C This Japanese sweet taro is high in fiber and has fewer calories than the potato, yet is just as filling. It is also high in potassium and is low-glycemic, making it an ideal alternative starch for diabetics. In addition, Satoimo is rich in hyaluronic acid, a substance that promotes strong joints and produces natural collagen. Satoimo has a roughly textured, earthy brown skin with fibrous hairs, similar to the texture of a coconut. Plus, its flavor is mild with hints of nuttiness. As far as cooking is concerned, this Japanese root can be boiled and roasted or steamed and pureed.
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