This is a simple dish where Kandh Mooli (yam, taro or wild radish) is boiled till tender and then tossed with wild herbs and a pinch of salt. Tribal communities have this as a light meal ...

Bring liquid up to a boil and add in the pork ... Arrange the pork belly and taro slices alternately (pork belly skin-side down) in casserole dish or loaf pan. Add ¼ C of water or pork broth ...

Cook freshly picked taro stalks, or zuki, with stock and seasoning. Wrap in abura-age tofu and tie up with boiled mitsuba leaves. A simple yet delicious autumn dish that's perfect for festive ...