HOME > Chowhound > General Topics >

Discussion

Taro Root Mystery in the East Village

  • j
  • 2

I was with a friend enjoying a tasting menu at uminoie, a small Japanese restaurant on E. 3rd that specializes in the cuisine of Goto Island off the coast of Okinawa. One dish was a salad studded with these blobs of delicious purplish savory gummy things. When I asked the waiter what they were he responded "Taro jelly" (I think? Did I mention it's a shochu bar?) I loved them and want to replicate but in my searches online there is no reference to taro jelly, or any prep of taro that alters its basic form. Anybody have any ideas what this could be and where I can read up on it?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Apparently when you cook taro root, its texture gets rather gelatinous. You may want to search on Sato Imo. Is it possible the waiter's english wasn't very good? It may have been konnyaku (yam) jelly, instead.

    http://food.3yen.com/2007-09-04/konny...

    1. I'd venture to say that was actually Okinawan sweet potato.