
Since then, I've kept it on my windowsill with my mini-tambo (rice field) where it's been happily growing ever since. Satoimo is a regular feature in a number of Japanese dishes like houtou udon, and we've grown come to enjoy it in our ad-hoc versions. It can be rather slimy, but if it's not cooked too long it's more than palatable. It's quite a healthy food, and is even rumored to have anti-aging properties. A long-time staple food in Asian cuisine that comes in many different varieties, even the greens are edible.

I'm considering putting it out in the garden or trying it in a container, but I'm (unbelievably) starting to run out of space in both places. I may just grow it in a pot and eat the greens. Regardless, it's a lovely addition to the nouka (no-ka) no mado (window farm).
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