Nagaimo is roughly cylindrical and may be two or three feet long, but the photo specimen was 24 inches long, 2-7/8 inches diameter and weighed 3-1/4 pounds. Unlike those of potatoes, the sprouts of nagaimo aren’t toxic. It’s known to help reduce high blood pressure, regulate digestion and relieve fatigue. For information about our privacy practices, please visit our website. Find your Japanese roots at Necco Japanese Tapas Restaurant. Your email address will not be published. Raw grated nagaimo has a unique sticky texture. It's called "Jouyo Manju"! Why the multiple names? Peeling can break the crystals of calcium oxalate contained in nagaimo, which causes skin irritation. How to Choose Nagaimo. You can unsubscribe at any time by clicking the link in the footer of our emails. The nagaimo yam also contains allantoin, a naturally occurring chemical compound that can facilitate faster healing and recovery times through promoting the accelerated growth of healthy tissue. Mucin aids metabolism and cell proliferation that are linked to anti-aging and preserving the youthfulness of the skin. The grated nagaimo is known as tororo (in Japanese). I am interested if anyone knows the uses of this in traditional Mexican cuisines. What is Nagaimo? Usukuchi soy sauce (light soy sauce). Wash the nagaimo with the skin on. Nagaimo is also known as Chinese yam, Korean yam, Japanese mountain yam or is sometimes referred to as yamaimo. These digestive enzymes not only aid digestion of the nagaimo itself but also help digest foods eaten with nagaimo. Cut boned pork ribs in half and salt and pepper both sides. I first noticed this mountain yam or tuber at a Mexican swap Meet in San Diego, Ca - which I could recognize as the Japanese Nagaimo. Yamanoimo have been consumed in Japan since the olden days. Nagaimo is a root vegetable from the family Dioscoreaceae and is a type of mountain yam. Wipe off viscous liquid with a paper towel and wrap nagaimo sticks with the boned pork ribs. The two Japanese names, nagaimo and yamaimo (shorter, thicker), are applied depending on the root shape. Sauté 1 tablespoon of ghee, 2 crushed green cardamoms and 2 crushed black cardamoms, ¼ of crushed cinnamon, ¼ teaspoon of cumin seeds, 1 teaspoon of garcinia masala of your choice, ¼ of turmeric, ¼ teaspoon of soma salt After sautéing spices for a few minutes add the … Please read my disclosure policy for details. The flesh is white, and the texture is comparable to a water chestnut. Roses. The nagaimo negi-yaki is done when it is crispy. One yam, many names: the Chinese yam is widespread through East and Southeast Asia, and so has acquired a host of titles, including: cinnamon vine, nagaimo, huáishān, shānyào, huáishānyào, sanyak, củ mài, khoai mài, and more [42, 43, 44, 45, 46]. Nagaimo is very slimy and slippery, so be careful. To prevent from turning color to reddish-brown, you can add a few drops of vinegar. Add the chopped green onions and sakura shrimp and mix well. Deep fry the nagaimo until the skin turns golden. Sprinkle with salt. Chinese yam (Dioscorea polystachya), a widely cultivated yam native to China; Dioscorea oppositifolia, a … This sticky substance is mucin, which contains galactan and mannan bonded with proteins. Beat the nagaimo, egg, vegetable oil, vanilla extract, sugar, and lemon zest together in a large bowl. Serve on a plate and garnish with lemon slices. Remove the root hairs then chop into chunks. There are three major groups of yams generally referred to as “yamanoimo” (Dioscorea japonica): yamanoimo, jinenjo (Japanese yam), and daijo (water yam). You can cut into small portions (that is required for the recipe you need), wrap with plastic wrap, put in the freezer bag, and store in the freezer for up to a month. Yams long predated potatoes in Japanese cuisine. Yamanoimo have been consumed in Japan since the olden days. “Ganku Mijika” is the name of the main variety of nagaimo, identified by a short round neck and soft flesh having little harshness. The tororo is the mucilaginous purée made by grating varieties the Chinese yam (nagaimo, ichōimo, tsukuneimo) or the native Japanese yam. Text/code is available under CC-BY-SA.Licenses for other media varies. Nagaimo. Required fields are marked *. Grate nagaimo in a bowl. How to Prepare and Eat Nagaimo It is long, cylindrical and resistant to low temperatures. One of the most slimy, slippery foods of all is the yamaimo, also called yamatoimo, jinenjoor Japanese mountain yam (the botanical name is Dioscorea japonica). Nagaimo originated in China, and it was cultivated in Japan around the 17th century. People always remark on nagaimo’s stickiness. We also serve Tororo on soba noodles to make Tororo Soba. Peel the skin of potatoes. I would like to grow Nagaimo, sometimes called Chinese or Japanese Yam. The most traditional preparation would not even use Okonomiyaki flour at all, but would take regular wheat flour and add fresh grated Nagaimo or Yamaimo (Japanese mountain yam) to get the sticky glutinous texture that holds everything together. This dish is called Tororo Gohan. In Japanese cuisine, it is eaten raw … You may experience itchy hands when peeling or touching nagaimo. Published by. The sticky texture of yamaimo is also useful when cooking. There are three major groups of yams generally referred to as “yamanoimo” (Dioscorea japonica): yamanoimo, jinenjo (Japanese yam), and daijo (water yam). I’m okay but some people may get an allergic reaction, so you can wear a kitchen glove to grate or wash your hands quickly. Wth a light color skin and hairy roots, Nagaimo is a type of mountain yams that can be eaten raw. Although it is similar to a sweet potato, they are not related. Grated nagaimo has lots of air in it and when you cook with it, the food gets fluffy and airy, perfect for Okonomiyaki. The defining feature of the nagaimo is that, unlike other yams, it’s safe to eat nagaimo … (Japanese Yam Recipes), Tofu Salad with Avocado and Mountain Yam Recipe, Nagaimo-no-buta bara maki (nagaimo wrapped with boned pork ribs) Recipe, Nagaimo Negi-yaki (green onion-grilled nagaimo) Recipe, 10 Best Japanese Restaurants in San Francisco, Definition of Somen and Somen Noodles Recipe, Do you know SORI YANAGI? The surface of the yam should be smooth and shiny, with few fibrous roots. Yamaimo is an underground tuber, which botanically belongs to the Dioscoreaceae family. Once cut, store it in the vegetable drawer of the refrigerator. Place on a serving dish and serve with ponzu. More on Yams. Its texture is crunchy and somewhat sticky. A cut nagaimo will start spoiling from the cut edges, so wrap it tightly in plastic wrap to store and use it within a week or so. It can be eaten raw unlike other types of yams. Dioscorea opposita or Shan Yao) has gained significant popularity as a healthy side dish to add to any Asian-themed meal. Heat the salad oil in a skillet and pour in the mixture all at once. Put some nori flakes and sprinkle soy sauce. An essential ingredient in okonomiyaki is some grated nagaimo in the raw batter. Break it into pieces with a rolling pin. Heat the vegetable oil in a frying pan, and add the minced garlic to the oil for flavoring. Nagaimo is one of my favorite Japanese vegetables and with the perpetual popularity of Japanese cuisine, nagaimo continues to gain more visibility in the West.It is a Japanese yam that, unlike other yams which can only be eaten cooked, can be eaten either cooked or raw. Nagaimo transforms plain rice and noodle dishes into special treats such as mugitoro-gohan (a bowl of boiled rice and barley with grated yam on top) and tororo soba (buckwheat noodles served with grated yam on top). Naga (long) imo (yam) is as long as its name, measuring from 12″ to 40″. In 8 oz. The skin is tan and the flesh is white and, unlike other yams, sticky and more than a bit slimy. We Love Japanese Food How to cook Nagaimo? When not It is troublesome in Great Smoky Mountains National Park, where its range is "rapidly expanding". There is plenty of nutrients in Nagaimo and you should really check them out. Skin the mountain yam and wrap it in a plastic wrap. You can’t talk about Nagaimo without mentioning Aomori, as the prefecture is the top producer of Nagaimo in Japan, and Nagaimo can be found just about any produce section of the grocery store here. The first kanji is “long”; the second is best read as “yam”. Nagaimo is a type of yam that is highly nutritious and versatile in its usage. Bake with sesame oil. In traditional Japanese cuisine, this yam is typically eaten raw, and when grated it takes on a … If you use always grated nagaimo, you can also grate it first before freezing. Buy our best-selling e-cookbook for 33 more easy and simple recipes! A lot of people have never heard of yamaimo and might even be turned off by its slimy texture. Don’t worry, you won’t feel it when you eat it. And raw food aficionados will appreciate that nagaimo is just as good fresh out of the ground or fresh out of the oven. What is Murasaki-Imo (Purple Sweet Road)? Nagaimo is rich in digestive enzymes such as amylase, diastase, etc. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.