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Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Satoimo

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Taro. Similar to a small, waxy potato in consistency, it is usually peeled and simmered as part of simmered dishes such as nishime - dashi simmered vegetables.

ยฉ 2009 All rights reserved. Published by Cross Media.

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