48 BULLETIN 6 0, HAWAII EXPERIMENT STATION" 
tinct aroma when cooked. The individual corm from which the leaf- 
stalk has been closely severed is marketed. 
To serve with meat. — Peel one medium-sized taro root; wash and 
cut it in 2-inch squares. Slice 1 pound corned pork or ham. Put 
in heated pot 2 teaspoons peanut oil, a little onion, and the meat. 
Stir mixture and fry for one-half minute ; then acid 1 teaspoon soy 
sauce. Add taro and enough water to cover. Cook until taro is 
thoroughly done. 
To use in steamed pudding. — Prepare taro as directed above. 
Cook until tender in water to which a little salt has been added. 
When cool slice it thinly. Chop finely 1 pound of lean pork and mix 
with 1 teaspoon cornstarch, a little pepper, and soy sauce. Chop 
finely a little ham or bacon. Wash and chop finely a handful of 
dried shrimp meat. Put in heated pot 2 teaspoons peanut oil, 1 tea- 
spoon salt, and a little onion. Add the pork, shrimp, and ham, and 
fry until brown. Make a batter of flour, a little salt, and some water. 
Mix the taro and the cooked ingredients into the batter. Pour 
mixture in greased pans and steam until done. 
Garlic (Allium sativum) 
Chinese name : Shin-tau 
Japanese name: Nin-niku 
Shape: Bulbs, circular with flattened end and raised tip; ridged or ribbed 
and covered with thin silky skin. 
Size: One and one-half to two inches in diameter; one-half to 2y 2 inches 
in length. 
Odor: Strong; penetrating. 
Garlic is a segmented bulb resembling in some respects an onion, 
but is smaller and longitudinally ribbed. The bulblet when removed 
from the mass is angular and inclosed in a thin, silky pink or white 
skin. The fleshy portion is white and about 1 to iy 2 inches long. 
Garlic is not grown commercially in Hawaii, but is imported from 
the mainland and the Orient. Two distinct sizes are frequently 
seen. The larger size comes from California, and the smaller from 
China. This condiment, like ginger, is largely used in oriental 
cookery. The addition of a little chopped garlic and hot peanut 
oil to vegetables imparts to them a pleasant flavor when cooked. 
Garlic is probably a native of southern China. 
Ginger (Zingiber officinale). (Fig. 44) 
Chinese name : Keong 
Japanese name : Shoga 
Shape: Rootstock, irregular, enlarged, flattened out, clustered. 
Size: Four to twelve inches long; iy 2 to 2 inches thick. 
Color: Yellow to light-gray skin ; cream to yellow flesh. 
Odor: Aromatic; characteristic of ginger. 
Ginger is a condiment which is marketed in tw T o forms, one with 
the leafstalks attached and the other with the leafstalks removed. 
The former is harvested at five months while immature and is in 
great demand by the Japanese. It is sold in small bunches contain- 
ing two to four " hands " and is bright canary yellow. The latter 
form is the rootstock which has been permitted to grow to maturity, 
