The taro was originally produced in Southeast Asia, and was later brought to Hawaii by the Polynesians, and gradually became one of Hawaii’s main agricultural products in the 19th century. Sweet taro has a unique vanilla flavor. The flesh is purple, like potato, but the taste is neither sweet potato, taro nor potato, but chestnut , sweet and aromatic, and the aftertaste is endless, so it is named sweet taro. It can be roasted, fried or stewed. It is fragrant and not greasy when cooked with chicken and pork , and it is crisp but not rotten. Place the taro in a dry and cool place with good ventilation. Eat it as soon as possible after purchase, because the taro tends to become soft.