acrid-tasting taro variety
Refers to a specific type of taro known for its sharp, acrid taste. Often used in regional or traditional contexts.
Because egui-imo has a strong acridity, it is thoroughly parboiled before being used in cooking.
Rarely used kanji form; the first character is uncommon.
Compound of えぐ (egui, 'acrid') and 芋 (imo, 'taro'). The exact origin of the variety name is uncertain.