Is taro (satoimo) bark edible after grilling?

I'm aware that raw taro is toxic and needs to be properly cooked. However, I'm seeing some conflicting information online about eating taro bark. An article on WikiBooks states,
The hairy outer layer is always removed with caution since skin irritation can arise caused by the juices secreted by the taro root.
However, a Japanese recipe for grilling taro clearly keeps the skin on. Google translates a part of the recipe as:
Wash the root vegetables thoroughly with scrubbing etc. (Picture 1), cut into a 1 cm wide stripe with the skin.
Photos accompanying the Japanese recipe clearly show the taro with the skin on, here and here.
Perhaps I've answered my own question, but can anyone confirm that the bark is edible?
Best Answer
It's my understanding that cooking the taro (including the skin) reduces the toxins to an acceptable level. I think the aversion to eating the skin has more to do with texture than anything else.
Boiling is also more effective at removing the calcium oxalate than baking.
If the recipe is from a reliable source, I'd go for it.
Pictures about "Is taro (satoimo) bark edible after grilling?"



Can you eat cooked taro?
Taro, also called dasheen, eddo, or cocoyam, is always eaten cooked. Taro can be steamed, boiled, fried, stir-fried, baked, and braised.Is raw taro root toxic?
Taro roots. Taro is cultivated in rich well-drained soil. The corms are harvested seven months after planting. Taro leaves and corms are poisonous if eaten raw; the acrid calcium oxalate they contain must first be destroyed by heating.Is taro skin poisonous?
In spite of its popularity, all parts of the taro are toxic if consumed raw. This is due to the high levels of calcium oxalate; a crystal like poison that can cause kidney stones and mouth irritation in the form of numbing, burning, or an itching sensation.Why is taro root toxic?
In its raw form, the plant is toxic due to the presence of calcium oxalate, and the presence of needle-shaped raphides in the plant cells. However, the toxin can be minimized and the tuber rendered palatable by cooking, or by steeping in cold water overnight.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Rachel Claire, Lachlan Ross, Lachlan Ross, Geraud pfeiffer