Food · Fermented foods
Sato-imo (Standard Japanese Taro)
さといも (Sato-imo)
Also known as: Sato-imo, Taro, Standard Japanese taro, Colocasia esculenta, 里芋
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| Category | Food |
|---|---|
| Japanese labeling name | さといも |
| Common Japanese notations | さといも, 里芋, サトイモ |
| Origin | Standard Japanese taro (Colocasia esculenta); the volume taro category for everyday cooking; principal modern domestic production regions Saitama, Chiba, Miyazaki, Ehime; multiple regional cultivars |
| Typical functions | Universal Japanese household cooking — nikkorogashi, imo-ni (Tohoku regional festival), Foodservice nimono and stews, Frozen retail volume convenience |
| Regulatory status in Japan | Standard agricultural product labeling. Origin disclosure (Saitama, Chiba, Miyazaki, Ehime, imported) appropriate. Not a designated allergen. |
Sato-imo (さといも / 里芋) is the volume Japanese taro for everyday household cooking — distinct from premium yatsugashira (Osechi specialty) and takenokoimo. Saitama, Chiba, Miyazaki are major production regions. Imo-ni (Tohoku autumn festival) is the iconic regional preparation.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh whole sato-imo retail (year-round, autumn-winter peak)
- Pre-peeled and pre-cooked frozen sato-imo (volume convenience format)
What it is
Colocasia esculenta standard Japanese taro.
Typical uses in Japanese products
Universal Japanese cooking — nikkorogashi, imo-ni, foodservice nimono.
For OEM: fresh retail, pre-peeled and pre-cooked frozen retail OEM.
Regulatory classification in Japan
Standard food labeling. Origin disclosure. Not a designated allergen.
Regulatory classification in other markets
| EU | Imported as taro. Established global Asian-cuisine specialty. |
|---|---|
| USA | Established US taro retail. |
| China | Major Chinese taro production. |
| Korea | Established Korean toran tradition. |
Example products
Example finished products will be added after verification of regional origin.
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Sharing similar functions
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From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — さといも 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.