富山県·特産品
Kamiichi Taro
Grown in Kamiichi Town at the foot of the Northern Alps, these taro roots have a rich, sticky texture. When used in simmered dishes, their natural flavors are greatly enhanced. Production of Kamiichi taro began during the Showa era. It took root as a crop to utilize rice paddies after the rice harvest, and has been carefully cultivated in land blessed with soil that provides both good drainage and moisture retention. Renowned for its soft, sticky texture and subtle sweetness, it is highly regarded in the market. Today, it has become one of the town's representative specialty products. Fluffy and chewy. When prepared in miso soup or simmered in soy sauce (nikkorogashi), its simple deliciousness makes you want to eat more rice. It is an indispensable flavor of autumn and winter on the tables of Kamiichi.
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