A prized Kyoto cultivar of taro, named for the curved, striped 'shrimp' shape its corms take on when carefully banked with soil as they grow. Its dense flesh is exceptionally fine, smooth and starchy, holding its shape through long simmering without crumbling, and turning meltingly soft inside. It is the taro of the Kyoto classic imobou, simmered with dried cod.
Where it comes from
A prized Kyoto cultivar of taro, shaped like a striped shrimp; the taro of the Kyoto dish imobou.
In the kitchen
Simmered slowly into imobou with dried cod, holding its shape while turning meltingly soft.
Nutrition (per 100g)
~94kcalCal
~2.0gProtein
~0.0gFat
~22.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
