The season when taro with a sticky texture is delicious. It is very useful for pork soup and simmered dishes, but it has a high hurdle to eat because it gets damaged quickly and the skin is hard to peel.



Taro is vulnerable to low temperatures and dryness, so it is safe to store it frozen when it cannot be eaten in winter. We will show you two ways to not only last a long time but also to easily peel off the skin, so please use them according to your time and effort!

Boiled and frozen

A method that can be prepared at once with the amount to be used immediately. Cut off both ends of the washed taro and boil it in boiling water for about 10 minutes (the boil time is adjusted according to the size of the taro. As a guide, the bamboo skewers will fit in smoothly).



When it is boiled, take it in cold water, and when it gets hot enough to touch, you can easily peel it off by hand. All you have to do is cut it into a size that is easy to use, wipe it off if it gets wet, put it in a freezer bag, and freeze it. If it is thawed naturally, the texture may deteriorate, so use it frozen in simmered dishes and soups (thaw it in the microwave).

Freeze as it is

If you don't have time, you can freeze the whole washed taro. Wipe off the water with kitchen paper, wrap it in plastic wrap one by one, and put it in a freezer bag to freeze it.



Frozen taro can be easily peeled by heating it in the microwave for one and a half minutes, turning it upside down and heating it for another one and a half minutes (adjust the time according to the size of the taro).



As a guide, the storage period is about one month. By freezing it, the taste becomes easier to taste, and it is sure to be useful in various dishes. Even if you are not good at it, please make good use of frozen storage!