The taro originates from Southeast Asia, and was brought to Hawaii by Polynesians in the 19th century, gradually becoming one of the main agricultural products in Hawaii.Taro has a unique grassy aroma; its flesh is purple, resembling root vegetables but with a flavor neither like sweet potato, taro, nor potato, rather like chestnut, sweet and fragrant, leaving a lingering aftertaste.It can be stir-fried, pan-fried, or stewed; it pairs well with chicken or pork, offering a delicious yet not greasy taste, soft but not mushy.Store taro in a dry, cool place with good ventilation. Consume as soon as possible after purchase since taro tends to soften easily.
