里芋(さといも)

さといも
noun
taro; taro root
foodplant-general
1. taro; taro root
A starchy root vegetable widely used in Japanese cooking, especially in simmered dishes and soups. Known for its slightly slimy texture when cooked.
里芋(さといも)の煮物(にもの)を作(つく)る。
To make simmered taro.
里芋(さといも)は皮(かわ)をむくとぬるぬるする。
Taro gets slippery when you peel it.
秋(あき)になると祖母(そぼ)がよく里芋(さといも)の味噌汁(みそしる)を作(つく)ってくれた。
In autumn, my grandmother often made taro miso soup for me.

Usage

里芋(さといも) is one of the most common root vegetables in Japanese cuisine. The name literally means "village potato" (里(さと) = village, 芋(いも) = potato/tuber), distinguishing it from 山芋(やまいも) (mountain yam).

Common collocations

Cultural note

里芋(さといも) is a key ingredient in 芋煮(いもに) (taro stew), a famous regional dish from the Tohoku area, especially Yamagata Prefecture, where 芋煮会(いもにかい) (outdoor taro stew parties) are a popular autumn tradition.

Related Words

Related: じゃがいも (potato)
general
Added 2026.3.1 19:00 · Revised 2026.9.2 13:01
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