Eleanor Nakama-Mitsunaga
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Chinese taro will never win a beauty contest. Big, brown and hairy, it is, like all varieties of taro, quite unattractive. But looks can't attest to the wholesome usefulness of this taro, the most common type found in markets.
The basics: Chinese taro, or bun long, is native to Asia and is believed to have been a staple food for prehistoric man in that region long before rice was ever cultivated.
Chinese taro is grown under dryland conditions. Taro paddies do not require irrigation, although they still need a good amount of water.
Unlike Hawaiian poi taro, Chinese taro is much dryer and less starchy. The flesh is creamy white with flecks of purple, while the flavor is bland with a kind of nutty sweetness. The root grows to a couple of pounds, on average
Selecting: Look for tubers that are free of blemishes and soft spots. Watch out for mold or a sour smell.
Storing: Store taro on the counter in a cool, dry area for up to a week. Taro won't keep as long as potatoes, so refrigerate for slightly longer storage. Cooked taro should be refrigerated and will be good for three days or so.
Use: Like all varieties of taro, Chinese taro needs to be cooked before it is consumed because it contains calcium oxalate crystals that irritate the mouth and throat.
It is generally boiled or steamed, with some preferring to remove the skin first. Cooked taro can be added to soups, stews and other braised dishes.
Chinese taro is also very popular deep-fried. It may be shredded first and formed into taro baskets or made into tasty chips. Fried taro puff is a staple dim sum dish.
Fatty proteins such as pork or duck are traditionally cooked with taro because the taro absorbs the fat and flavor without become too greasy. Chinese taro is also used in sweet dishes, such as puddings, or combined with creamy coconut milk.
Where to buy: Chinese taro is available year-round in most supermarkets, Asian markets or Chinatown, sold alongside other varieties such as the smaller Japanese araimo. You may find it whole or cut in half. Prices range from $1 to $2 a pound.
a free-lance food writer. Contact her
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