Ebi-imo (literally, shrimp taro) is a sort of taro that shell curved shape similar to shrimp.
The exterior of this is a curved shape is because use of special cultivation methods, so a called "土寄せTsuchiyose"
Kinki-chiho(近畿地方) from the centre in Kyoto a long time ago began to cultivate Kyoyasai京野菜, the traditional vegetables, also known as one of the "京いもKyoimo".
Compared with ordinary taro, it has a delicate taste and a slight sweetness.
It will not rot or change colour after being cooked for a long time and is often used as a material for stewing fish or cooking fish cakes