Today, I cooked some taros that I harvested in the farm. I simmered it slowly with soy sauce, sugar, Japanese soup broth, and sweet sake, making the potatoes very soft and warm. This is a very standard dish in Japan during the cold seasons, and makes a delicious addition to packed bento lunches if you add some extra flavoring.

The taros have a smooth texture and a distinct “slime,” so you must be extremely careful when peeling its skin with a knife– your hands may slip and you may hurt yourself. This is when a trusted kitchen knife with a strong grip comes in handy.

Our kitchen knives have octagonal grips, which prevent slipping and allow you to prepare food without adding extra force to your hands.

Today, we used a knife called “Nakiri” (Vegetable knife), which has a square shape that is distinct to Japanese knives. With this knife, you can even cut through the uneven surfaces of taros with all its different sizes and shapes.