Taro: 田芋

Okinawan name: taanmu, taamu, ターンム, ターム

Japanese name: taimo, 田芋, タイモ

English: taro

**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.


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