Season in Fall

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.

Myoga | Satoimo | Sansho | Rakkyo | Egg | Udo