Taanmu, taro, is in season in Okinawa right now. If you go to the refrigerated section at a farmers’ markets, you will most likely find this unique, grey and light purplish taro. This taro is grown in paddy fields instead of regular farming fields, and it is typically sold already steamed. As with normal taro, the young taros grow from a parent rootstock and, because of this, they are a symbol of fertility used in weddings and other special events in Okinawa.

Ingredients

(Serves 4 people)

• 2 steamed taros

• ¼ cup sugar

• 2 tbs sweet sake

• 1 tbs awamori

• Pinch of salt

• 1 tbs soy sauce

• 1 cup water

Directions

1. Peel off the skin and cut the taros into half-inch cubes.

2. Place the taro cubes and water in a saucepan and bring to a boil, and simmer for 10 minutes.

3. Add sugar, sweet sake, awamori, and salt then let simmer another 5 minutes.

 

Experience Home Cooking and other private classes are also available from 5,500 yen per person.

The perfect activity for family and friends. Is your family visiting you in Okinawa? Learn culture through food and enjoy cooking and eating.

Website: okinawa-cooking.com  Facebook: facebook.com/cooking.school.with.nao   Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan village, Okinawa 904-0322  Closed on Sundays

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