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My cookbook, WASHOKU:Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) provides a solid introduction to the principles and practice of harmony and balance (washoku) in the kitchen and at table. This workshop page enables me to guide you further.  ENJOY! 

Lesson Fifteen: Country Potatoes

里芋 (Sato imo)

Sato imo (“country potatoes”) Colocasia esculenta are also known as taro potatoes in many markets. They boast a creamy texture and a low Glycemic Index (unlike other potatoes with a high GI that cause peaks and crashes in blood-sugar readings). The tubers are thought to have originated in eastern India and have traveled east to Southeast Asia, China and Japan… and west to Egypt, West Africa and from there to the Americas.

Cultivated for their edible corms (tubers, or “potatoes”) and stalks (these are sold sun-dried as zuiki), the plant contains (toxic) calcium oxalate that must be treated before consumption. Detox methods include steaming, par-boiling, and/or soaking for at least 8 hours in an alum solution (yaki myōban sui). Instructions for this are included in this downloadable recipe: 

Country Potatoes with Chicken Sauce (Sato Imo no Tori An Kaké)

Every 6 to 7 weeks, I will post a new lesson to this Washoku Workshop page

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I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipe above, or in WASHOKU. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.