# Nuta-Imo ｜ Our Regional Cuisines

**Cuisine Name**: Nuta-Imo

**Region**: Our Regional Cuisines

## Main Lore Areas
Central Region of Prefecture

## Main Ingredients Used
Satoimo(=Japanese taro), Sugar, Miso

## History, Origin, and Related Events
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.

## Opportunities and Times of Eating Habits
It is a dish that has been eaten daily since ancient times and is often prepared at harvest festivals in the fall. It is a side dish that is prepared on rainy days. It is also good as a snack for alcoholic beverages.

## How to Eat
Boil satoimo(=Japanese taro) in its skin until tender, peel and cut into pieces. Then, dress it with a mixture of ground sesame, miso, sugar, Mirin (=Sweet rice wine), and other seasonings. The sesame and miso flavors and moderate sweetness of the satoimo(=Japanese taro) mixed with the crunchy satoimo(=Japanese taro) make it a perfect snack with shochu (Japanese liquor), but it is also a favorite snack for children and loved by all generations. Even if you try it for the first time, you will feel nostalgia for its gentle flavor.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is also made at home, in local restaurants, and because it is soft and easy to eat, it is on the menus of school lunches and nursing homes.

## Ingredients
- Satoimo(=Japanese taro): 400g
- Miso: 2 tbsp.
- White sesame seeds: 2 tbsp.
- Mirin (=Sweet rice wine): 1 tbsp.
- Sugar: 2 tbsp.

## Recipe
1. 1. Wash satoimo(=Japanese taro) in cold water with the skin still on and put it in a pot.
2. 2. Add enough water to the pot to cover the satoimo(=Japanese taro), heat and boil until a bamboo skewer comes through easily.
3. 3. When the satoimo(=Japanese taro) is finished boiling, peel it with a dry dish towel while it is still hot.
4. 4. Reserve some white sesame seeds for finishing, roast, grind well, add sugar and miso and grind well.
5. 5. Add 1／3 of the satoimo(=Japanese taro) from [3] to [4] while still hot, mash and mix well.
6. 6. Check the firmness of the satoimo(=Japanese taro) in [5] and spread with mirin.
7. 7. Cut the remaining [3] satoimo(=Japanese taro) into about 1.5cm thick and add to [6] and dress.
8. 8. Serve [7] in a bowl, sprinkled with white sesame seeds for the finishing touch.

## Provider Information
provider : "Local Cuisine Collection" (JA Miyazaki Prefecture Council of Women's Organizations)

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