Taro

Both starch and lactone fat; across the Pacific this is the default pairing.

Steamed taro drinks the rendered fat and turns to custard around the meat.

Slippery starch thickens the broth as it simmers; no cornflour required.

The root has sweetness and no salt. Soy supplies both salt and glutamate.

A green sharp note is the only thing that cuts through that much mucilage.

Taro is barely sweet; sugar reveals the nutty violet note rather than adding one.

Tannin against slick starch. It is why the bubble tea version works at all.

Guanylate on a bland starch multiplies whatever glutamate is in the pot.

Fat root, fat bird. The starch keeps the confit from reading heavy.

Starchy sweet root suspended in sweet milk. The texture is half the point.

The ionone edge is genuinely violet. Lean in instead of faking vanilla.