🍲 Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)

The variety of Squid dishes varies depending on the season, but Squid is available year-round in Toyama, so there is a rich variety of Squid dishes.” Ika-Satoimo-Nimono” is a well-known home-style dish that offers the plump texture of Squid, the sticky softness of Satoimo(=Japanese taro), and the rich taste. One of the most commonly used Squid is” Surume-ika”, the top catch in Toyama Bay. It is landed at the Himi and Shinminato fishing ports in the western part of the prefecture, and because of the speedy process from catch to tender and shipment, it is characterized by its freshness and brightly colored flesh. Satoimo(=Japanese taro) is a traditional vegetable of Toyama Prefecture that has been cultivated since the Edo period. Nanto City and Kamiichi Town are famous as the main production areas, and it is harvested from September to November. Therefore, this "Ika-Satoimo-Nimono" is also basically a familiar dish that appears during cold weather and is popular among people of all ages.