🍱 Nuta-Imo

Miyazaki Prefecture produces a large amount of satoimo(=Japanese taro), and its harvest is always ranked at the high in Japan, along with Saitama and Chiba prefectures. "Nuta-Imo" is a local dish using satoimo(=Japanese taro) that has been commonly eaten since long ago. It is rarely found on menus at restaurants, but it is sometimes served as an appetizer. The origin of the name is not known, but it is said that "Nuta-Imo" comes from the fact that it becomes slimy when it is dressed with miso, and that "Nuta-Ae", a well-known dish with vinegared miso, comes from the fact that the slimy part resembles "Numata" (rice paddies), and the same reason is thought to apply to "Nuta-Imo". "Nuta-Imo" removes the satoimo's (=Japanese taro) corners and thickens the sauce. The dish is also made thicker and stickier by mashing a portion of the boiled satoimo(=Japanese taro) and adding it to the mixture. It is a local delicacy that makes full use of the wisdom of our ancestors to make the most of small satoimo(=Japanese taro), called "Ochiko", which is harvested in the fall. Satoimo(=Japanese taro) is used from fall to early spring as a soup ingredient and for "Nishime". Satoimo(=Japanese taro) was stored away from the cold and buried in a sunny place.