Naturally grown red sprout taro (by Fukumoto)

Ishikawa Wase, a naturally grown taro from Kagoshima Prefecture by Fukumoto

The long-awaited naturally grown taro has arrived from Fukumoto-san in Minamisatsuma City, Kagoshima Prefecture!
Fukumoto is 24 years old and after working for an organic farming corporation, he started farming in Minamisatsuma City, Kagoshima Prefecture in 2016.
From the first year onwards, taro, eggplant, spinach, radishes, etc. have been grown without fertiliser or pesticides.

Ishikawa Wase is a naturally grown taro grown without the use of any fertilizer, using only seeds, soil, sunshine and rain. It has a thick texture and a natural sweetness.
Harvesting begins early in the morning, with the taro being dug up by hand, the bushy roots removed one by one, and the potatoes then dried and shipped.
Ishikawa Wase is a precious, naturally grown taro that is filled with Fukumoto-san's kind thoughts.
Please enjoy it in simmered dishes, miso soup, and stir-fried dishes.

[How to eat taro deliciously]
When Fukumoto's taro is steamed or boiled, the skin can be easily peeled off with your hands. This way of eating is called "kinukatsugi," and is unique to Ishikawa Wase, whose flesh is sticky and sticky, and whose skin comes off easily when steamed.
Other recommended dishes include simmered dishes, pork soup, rice dishes, and croquettes.

 "Kinukatsugi" is steamed taro dipped in soy sauce or miso.

 A delicious rice dish with the gentle sweetness of taro.


<Storage method>
This is a crop that keeps well, but it will be delivered with mud on it, so if stored in a plastic bag there is a risk of mold growing.
Remove the taro from the plastic bag, wrap it in newspaper or something similar to allow it to breathe, and store it in a cool, dark place.