When I write about some ingredients or vegetables, I am usually quite confident that most people will like them. Lotus root  for example may look exotic to western eyes, but is are quite neutral in taste. Taro root, or satoimo （里芋）in Japanese, are a different matter though, because it has a texture that divides people sharply into like and dislike: sliminess.
Japanese people in general, unlike most peoples of the western hemisphere, love foods with slimy textures. Whereas in the American South okra is battered and coated and deep-fried to minimize the slime as much as possible, in Japan the sliminess is even enhanced and celebrated in many okra dishes.
Taro root is not as aggressively slimy as okra innards, but it definitely is rather slippery. (It’s the base ingredient in the Hawaiian speciality poi.) In Japan taro root is most often boiled or stewed in liquid, which dissipates the sliminess somewhat. It may however take some getting used to.
On the other hand, taro root is high in fiber, lower in calories by weight than white potatoes, and very filling. It’s a good alternative starch.
Incidentally, the Japanese word for taro root, satoimo （里芋）means “potato (or starch root) of the homeland (sato)”.
Taro roots are eaten all over East and South Asia, so you can find them at Chinese, Korean, Japanese, and South Asian groceries. (I get mine at an Indian grocery store in Zürich.)
Taro root looks rather hairy and intimidating, sort of like Hell’s Angel versions of potatoes.
(The top left one has just started sprouting. This can just be cut off, but try to get ones that aren’t sprouting.)
You will usually need to scrub them fairly well - a stiff vegetable brush does this job the best, or a tawashi if you’re in Japan - because little bits of dirt tend to get trapped in the hairy bits.
Once they are scrubbed, you can peel them as-is with a peeler or knife. However, some people with sensitive skin react to the slime of raw taro root and get itchy. (This also happens with yamaimo and nagaimo, as I explained briefly previously .) To avoid this, you can also try this microwave method:
The itchy substance goes away once the roots are cooked.
This is an extremely simple dish where the taro roots are cooked in a miso sauce, with crumbled tofu. Actually I originally wanted the tofu to stay in neat squares, but it goes crumbled during cooking. It tastes good (if you like taro root’s texture) in any case.
Cut the taro root into bite-size pieces if necessary - for small ones just cut in half. Put into a pan with the dashi stock, sugar or maple syrup. Crumble in the tofu.
Bring to a boil and cook down until the liquid is almost gone. Add the soy sauce. Thin out the miso with a little water or dashi until liquid rather than a paste, and add to the pan. Let simmer for a few minutes. Serve hot or cold.
Garnish with something green to perk up the beige.
You can add taro root to stews, soups, and so on. You can also try making taro root chips. They are very nice in a Japanese style curry , instead of white potatoes.