Kinukatsugi are small taro root. All of these fit in my hands. I had been served this in the past and wanted to try them at home. There is a lot of dirt on the skin, so they need to be washed and scrubbed thoroughly. Then a slice is made on the top 1/5 to 1/4 and placed in a steamer. Steam for 15-20 minutes or until tender. Garnish with sea salt and serve with saké.
These are fun to eat. Pick up and squeeze into your mouth. The meat falls out of the skins. The texture is thick and a bit slippery, which I love. I know its not for everyone. This slippery texture is one that many have a hard time with. I grew up with it. It reminds me a bit of nattō. Kinkukatsugi are only in season for about two months.