Okinawan name: taanmu, taamu, ターンム, ターム
Japanese name: taimo, 田芋, タイモ
**there is also a type of Okinawa small taro called chinnuku チンヌク
Use: Most markets sell them already steamed, otherwise you will need to steam/boil them yourself. Peel, the then cut into chunks for stews or curries, or boil and mash with a little sugar (this recipe is called “dengaku”).
Note: the leaves are not commonly available in stores. If you want the taro leaves, you will need to ask a local farmer– there are fields everywhere, so hopefully if you need them you can ask around to see who will sell them.