shrimp-shaped taro variety
A variety of taro (satoimo) with a curved, striped shape resembling a shrimp. Often used in traditional Japanese cuisine, especially simmered dishes.
When simmered, shrimp-shaped taro becomes fluffy and delicious.
I had a simmered dish with shrimp-shaped taro at a traditional restaurant in Kyoto.
Satoimo is the general term for taro; ebīmo is a specific variety with a distinctive curved shape and striped pattern.
Kyōimo is another taro variety, often cylindrical; ebīmo is named for its shrimp-like appearance.
Common mixed kana-kanji spelling; usually written in kana.
Kanji spelling using 海老 for 'shrimp'; less common but still encountered.
Alternate kanji spelling using 蝦 for 'shrimp'; rare.
Katakana spelling, often used in culinary contexts or for emphasis.
Compound of えび (ebi, 'shrimp') and 芋 (imo, 'taro'), from the tuber's curved shape and striped pattern that resemble a shrimp.