Kale Taro Root and Egg with Japanese Mustard Dressing

Post Categories:   Breakfast,Other

6 thoughts on “Kale Taro Root and Egg with Japanese Mustard Dressing

  • I see you have kale as an ingredient again – have you thought of a small garden in the back there? My mom used to grow kale (along with other things) in a garden when we lived in Wyoming. I think your growing season is even longer than ours was. Of course it might be hard to keep the animals out. 🙂

  • Mick:
    Having a vegetable garden is one of my long-term goals. I love the idea of picking up vegetables and fruits in my own backyard, but I’m not sure if I’m ready for all the work that comes with it (e.g., weeding)…And you are right. We would definitely need to build some kind of fence to keep the animals out. When I planted some herbs in the backyard last year, they were all eaten in one day!

  • Isn’t it funny how different people in different cultures appreciate food? Over here in America, we don’t tend to be drawn to “slimy” foods, but it seems like we are missing out on quite a bit! I would love to try some of this taro root. Thank you for introducing me to another new food item!

  • I was wondering if the taro root found in Japan is the same as that found in Hawaii? In Hawaii, they make a paste-like mixed called poi out of taro root. It’s a classic dish on luau menus for tourists.

  • タロイモ・・・南の島にずっと以前に旅行した時に食べた覚えがあるわ、確か、フィジーだったと思う。。

  • Monet:
    I totally agree. I try to be open-minded but I still get surprised by many foods in other parts of the world!

    Interesting! You can see lots of Japanese influence in Hawaiian cuisine, but their taro root could be somewhat different from the ones in japan because the climate is quite different.


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