Taro with a delicious, sticky texture. The season varies depending on the variety, but from autumn to winter you will have more opportunities to eat with simmered dishes.


I like potatoes as well as potatoes, but it's a hassle to peel them with a kitchen knife when cooking at home! It's slimy and slippery, and it takes time ...


The trick to easily peeling such taro is to "boil the whole skin." Cut off both ends of the taro with a kitchen knife, put it in boiling water that covers the whole, and simmer for about 10 minutes.



When it is boiled, cool it with cold water until you touch it, and then press the skin with your finger as it is.



Some scratches and hard skin will remain, but it will not be scraped and it can be boiled efficiently.


There seems to be a method of heating in a microwave oven, but the author has become uneven, so I wonder if this method is unlikely to fail. If you process it all at once and store it frozen, it will be a reliable ingredient!