# Taimo no Korobashi ｜ Our Regional Cuisines

**Cuisine Name**: Taimo no Korobashi

**Region**: Our Regional Cuisines

## Main Lore Areas
All areas within the prefecture

## Main Ingredients Used
Taimo (taro), white sesame seeds

## History, Origin, and Related Events
In Kochi Prefecture, taro is called taimo and has been eaten since long ago as a valuable source of nutrients that ranks second to rice. It does not lack sweetness and has a soft and flaky texture. It also has a unique viscosity. Large ones were made into "taimo rice;" it is said that this was a way to bulk up meals during the war when rice was difficult to obtain. Smaller ones were used as an ingredient in miso soup, candied mash, and stews. "Zuiki," their dried stems, were harvested before the harsh winter came, peeled, dried and stored as a preserved food in people's homes.Sakawa Town, located in the mid-western part of the prefecture, flourished as the castle town of chief retainer Fukao of the Tosa Domain; even now sake breweries, sake storehouses, and old merchant houses are still part of the charming townscape. This area had similar taimo-eating customs as other areas; however, "taimo no korobashi" is a local food unique to this area. This is a dish that uses taimo and resembles "nikkorogashi" (root vegetables boiled in broth). It is distinct in that soy sauce and sugar are used to give it a salty-sweet flavor, with sesame sprinkled on as a finishing touch. It is said that it was named "korobashi" since the taimo is tossed ("korobasu") with sesame. Since the preparations take time, it is said that this was a dish made when there was time to spare.

## Opportunities and Times of Eating Habits
It is eaten from from fall to winter, when taimo are in season. In the past, it was also made as a snack for children.Since the taro corm multiplies into the taro cormel, and again into the taro cormlet, it is known as a symbol of the perpetuation of one's descendants. The auspicious "taimo no kinton" (sweetened mashed taimo) is also added to the "sawachi ryori" (large dish with local specialties) served at important family ceremonies.

## How to Eat
Cooking it begins with removing the skin from the taimo: boil the taimo, strain and then peel it. In a pot full of water, add the taimo, soy sauce, and sugar. Boil thoroughly until the broth evaporates. Boil it down even further once the broth evaporates, dress with toasted white sesame seeds, and enjoy. In other areas, it is also eaten as dengaku, where the boiled taimo is skewered and brushed with miso, as well as cooked in hot pots with Japanese mitten crab.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)You can buy taimo in the supermarkets and direct sales points of special production areas typified by Sakawa Town.

## Ingredients
- Taro cormel: 600g
- Sugar: 3 Tbsp
- Soy sauce: 4 Tbsp
- Mirin: 2 Tbsp
- White sesame seeds: 3 Tbsp
- Dashi broth: suitable amount
- Yuzu peel: a little

## Recipe
1. 1. Put the unpeeled taro cormel in hot water and boil for 3-5min; strain and push the insides of the taro cormel out by pinching the skin.
2. 2. Put the peeled taro cormel into a pot, add dashi broth and seasoning to just cover the taro cormel and boil. Once boiling, set heat to low and simmer until the broth evaporates. Jiggle the pot to give it luster.
3. 3. Transfer to a flat dish, cool by fanning it, and toss with fragrantly toasted white sesame seeds.
4. 4. Transfer to bowl and sprinkle with thinly sliced yuzu peel.

## Provider Information
provider : "Tosa no Shokutaku Tsutaetai Ofukuro no Aji Mama no Aji" (Tosa Traditional Foods Research Society)

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