Satoimo 2 types

We grow
Ohono Satoimo（大野）:  Sticky and flavorful.

Yatsugashira（八つ頭）: Populer in Kansai (Kyoto area).  It is not as sticky as Ohno.  Traditional ingredient for New Year dish in Kansai area.

<How to Keep Satoimo for New Year>

Wrap individual satoimo with newspaper and set the top (shoot) down.
Keep them at dark and dry area.