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.
里芋の煮物を作る。
To make simmered taro.
里芋は皮をむくとぬるぬるする。
Taro gets slippery when you peel it.
秋になると祖母がよく里芋の味噌汁を作ってくれた。
In autumn, my grandmother often made taro miso soup for me.
USAGE:
里芋 is one of the most common root vegetables in Japanese cuisine. The name literally means "village potato" (里 = village, 芋 = potato/tuber), distinguishing it from 山芋 (mountain yam).
COMMON COLLOCATIONS:
- 里芋の煮物 (simmered taro)
- 里芋の煮っころがし (taro simmered in sweet soy sauce)
- 里芋の味噌汁 (taro miso soup)
CULTURAL NOTE:
里芋 is a key ingredient in 芋煮 (taro stew), a famous regional dish from the Tohoku area, especially Yamagata Prefecture, where 芋煮会 (outdoor taro stew parties) are a popular autumn tradition.