Sato-imo, eaten in Japan for some 3,000 years, is a type of taro, a root vegetable that grows in the tropics of Asia. Coming into season in autumn, Sato-imo have been used in sacred rites and other traditional rituals since ages past, and deeply rooted in Japanese culture. We learn how their unique, sticky texture and al dente mouthfeel make them essential for Japanese cuisine. Join us as we take a bite into healthy, low-calorie Sato-imo. (Reporter: Kyle Card)
Sato-imo Field
At a Japanese restaurant
French Chikuzen-ni
Kinukatsugi (Skin-on boiled Sato-imo)