Satoimo (Sato-imo) root (Taro) is often simmered in….

Soy sauce, sugar and ginger, creating a sweet, salty flavor, then added to soups and stocks. Satoimo can be deep-fried. It is made into noodles with an appearance similar to udon. In Japanese cuisine, Sataimo is traditionally boiled in flavored dashi, or simmered for kenchin jiru, a type of hearty miso soup served with tofu and Shimeji mushrooms.