Miyako
General Characteristics: Short to medium in height, stiffly erect, moderately stocky, maturing in less than 10 months, producing more than 20 oha which remain dormant for several weeks; distinguished by dark green petioles diffused with reddish brown.
Petiole: 55 to 70 cm long, dark green slightly diffused with reddish-brown near base and at the apex, reddish-brown at edge, a pink ring at base with paler pink for about 3 cm above, curved at apex so that blade hangs almost vertically.
Leaf Blade: 35 to 50 cm long, 25 to 35 cm wide, 30 to 40 cm from tip to base of sinus, ovate, firm-chartaceous, dark green with bluish cast; piko light to dark purple; lobes wide and obtuse with shallow, wide sinus.
Corm: Flesh white with yellowish fibers; skin white; cormel about 4 to 6 cm in diameter.
Origin, and derivation of name: Probably a native to Japan; the derivation of the name is unknown.
Distribution: Grown in limited amounts throughout islands, usually under upland culture.
Use: Chiefly as a table taro; stalks and sprouts excellent as greens.
Remarks: Similar in quality and texture to Akado.
Taken from “Taro Varieties in Hawaii” Bulletin 84 by CTAHR
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