Taro (taro) timing and type of delicious

The decade tsu [te] of the taro when?

It is the vegetable where the taro is harvested from the summer extending through the fall, buries in the earth and is stored, during year has arrived.It is said that those which even among those are harvested to September – November especially are tasty.In addition, the tunnel it was cultivated in early summer quickly to dig, the taro is harvested.

Decade every of area has become as follows.

• As for August – December those of the area of production where Kanto is centered enter decade.Chiba prefecture and Saitama prefecture are the area of production of representation
• As for October – March those of the area of production where Kyushu is centered enter decade.Kagoshima prefecture and Miyazaki prefecture are the typical area of production.These areas of production have done digging quickly

About the type and time of taro

As for the taro the parent potato is attached to the seed potato which is planted, the daughter tuber secondary tuber is attached to the parent potato.As for the kind the parent potato supplies kind which eats the parent potato and the daughter tuber supplies kind which eats the daughter tuber secondary tuber, there is a parent and child combined use kind which both can eat.

* Daughter tuber supplies kind
For daughter tuber: The leading kind of taro being round, time becomes something which does the shape which is made time.The stickiness is soft strongly, “earth hanging down (do who)” Kanto can be eaten has arrived to the center, during year.It arrives to July – August, the “Ishikawa early rice” being small-sized, having made the colon, every skin boiling, tsurun peeling, the coming rice bran which you eat exactly is next.

other varieties
kyoto potato: for a typical varieties of oyaimo kyoto potato is also known bamboo shoots potato also known as, has a skin similar to the skin of bamboo shoot. circulate in autumn and winter, it is suitable for boiled boiled it is hard to break and have not soggy. are often eaten in the kansai region.

eight head: has the form buds that protrude from the seed tuber weight to all sides in one for oyaimo. taro is eaten on new year’s day blissful.

shrimp potato: form has been very similar to the shrimp commonly used by parents and children. in the kansai region have been eaten on new year’s day.

zuiki: also referred to by means of the stem of taro imomiki. some were dried and raw, the real juice or vinegar to.

the next page is a way of cutting of taro >>

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