山梨県·特産品
Yahata Taro
As soon as you take a bite, you experience a melting stickiness and a smooth mouthfeel. The fine white flesh carries an elegant, subtle aroma. The gentle sweetness unique to taro spreads with every chew. Yahata Taro is grown in the fertile lands nourished by the Kamanashi River. Its defining characteristics are its white, fine-grained texture, strong stickiness, and unique flavor. Because it is not resistant to continuous cropping and requires the fields to rest for several years after harvest, production volumes are very low. Due to this rarity, it is known as a precious variety of taro used in high-end restaurants in Ginza. When simmered, it becomes creamy; when added to Houtou, it adds a rich depth. It is a nutritious specialty of Yamanashi, grown with great care.
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