Satoimo is recognisable for its brown fibrous skin and greyish flesh. It does not have a strong flavour, but has a soft and slightly sticky texture that is pleasant to eat. Satoimo is rich in protein and its stickiness is said to help lower blood pressure and to reduce blood cholesterol levels. It is used in soups, simmered or stewed with meat and fish. Considered lucky, satoimo is often eaten as part of the special New Year o-sechi ryori cuisine.