Chinese yam (Dioscorea polystachya or Dioscorea batatas) is an ornamental vine that is native to Asia. Don’t worry, you won’t feel it when you eat it. The grated nagaimo is known as tororo (in Japanese). We pour Tororo over the rice and enjoy it with soy sauce and a raw egg. Question by jcarson0 April 9, 1999. How to cook Nagaimo? These digestive enzymes not only aid digestion of the nagaimo itself but also help digest foods eaten with nagaimo. Nagaimo is also known as Chinese yam, Korean yam, Japanese mountain yam or is sometimes referred to as yamaimo. (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? It can be eaten raw unlike other types of yams. Nagaimo in a spicy sauce Peel and cut medium sized cubes of nagaimo. More on Yams. 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. Often found in Asian markets packaged in shrinkwrapped styrofoam or packed in sawdust, nagaimo is a type of yam that is very long and tubular. But it actually is really delicious and … Nagaimo is very slimy and slippery, so be careful. What is Murasaki-Imo (Purple Sweet Road)? of water boil nagaimo half way cooked. Add the egg, flour, and salt and mix thoroughly. Yams long predated potatoes in Japanese cuisine. Although it is similar to a sweet potato, they are not related. Nagaimo is also rich in zinc and dietary fiber, vitamin Bl, dioscorine, polyphenol, lectin, etc. 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. Find your Japanese roots at Necco Japanese Tapas Restaurant. Required fields are marked *. When the mixture turns golden brown, pour off the sesame oil. There are three major groups of yams generally referred to as “yamanoimo” (Dioscorea japonica): yamanoimo, jinenjo (Japanese yam), and daijo (water yam). The defining feature of the nagaimo is that, unlike other yams, it’s safe to eat nagaimo … “Ganku Mijika” is the name of the main variety of nagaimo, identified by a short round neck and soft flesh having little harshness. What is Narazuke (Vegetables Pickled in Sake Lees)? Heat the salad oil in a skillet and pour in the mixture all at once. Usukuchi soy sauce (light soy sauce). batter. An essential ingredient in okonomiyaki is some grated nagaimo in the raw batter. Dioscorea opposita is an obsolete synonym of two species of yams: . We Love Japanese Food Pour the batter into the prepared loaf pan. The nagaimo (長芋、ながいも), or Dioscorea opposita, is also known as the Chinese yam or Korean yam. In Japanese cuisine, it is eaten raw … While most starchy tubers and roots need to be heated, nagaimo can be eaten raw because of its powerful digestive enzymes. I usually use grated nagaimo to make Okonomiyaki. It’s known to help reduce high blood pressure, regulate digestion and relieve fatigue. Nagaimo. And that list doesn't even include its most popular benefit. Naga (long) imo (yam) is as long as its name, measuring from 12″ to 40″. It's called "Jouyo Manju"! There are likely many names for this yam. Pour sesame oil in a heated skillet and grill 2) until golden brown. Slime from cut raw nagaimo . 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. Nagaimo What you see on the label at the Farmer's Market: Kanji: 長芋 Hiragana: ながいも Katakana: ナガイモ Seasonal Harvesting Period: Summer-Autumn The Basics: Nagaimo is a type of yam in Japan, sometimes called 'yamanoimo' or 'yamaimo' or mountain potato/yam. The two Japanese names, nagaimo and yamaimo (shorter, thicker), are applied depending on the root shape. Eating nagaimo is said to prevent a heavy sensation in the stomach. on February 08, 2018 05:55. Sprinkle with salt. It’s cut in five to six-inch sections before being packaged. A whole nagaimo that’s wrapped in newspaper and stored in a dark, cold place can be kept fresh for two weeks or so. It can be enjoyed raw, cooked, or grilled. How to eat Nagaimo (Chinese Yam)- delicious, raw, easy, vegan, Gluten-Free! Yamaimo/Nagaimo/Tororoimo is a type of yam that can be eaten raw and is used frequently in Japanese cooking. Add the chopped green onions and sakura shrimp and mix well. Roses. Cut boned pork ribs in half and salt and pepper both sides. You may experience itchy hands when peeling or touching nagaimo. Peel the skin of potatoes. The skin is tan and the flesh is white and, unlike other yams, sticky and more than a bit slimy. The flesh is white, and the texture is comparable to a water chestnut. There are other mountain yams, such as icho-imo, yamamot-imo, tsukune-imo. Nagaimo is a root vegetable from the family Dioscoreaceae. It can be eaten raw unlike other types of yams. Nagaimo has two harvest seasons; fall harvest in November and December and spring harvest in March and April. Bake for about 60 minutes, or until a bamboo skewer inserted in the center of the loaf comes out clean. Easy Recipes & Best Restaurants. When not This yam also contains high levels of amylase and other digestive enzymes that help digestion. This sticky substance is mucin, which contains galactan and mannan bonded with proteins. Your email address will not be published. Nagaimo is one of them, also know as Chinese Mountain Yam (山药 Shan Yao, or 淮山 Huai Shan. Published by. Please read my disclosure policy for details. My poor translating ability has picked up only that it is served boiled with a salsa primarily in west Mexico. Yamaimo is an exception to the rule that yams must be cooked before consumption (due to harmful substances in the raw state). Put some nori flakes and sprinkle soy sauce. Nagaimo is a type of yam that is highly nutritious and versatile in its usage. Peeling can break the crystals of calcium oxalate contained in nagaimo, which causes skin irritation. In traditional Japanese cuisine, this yam is typically eaten raw, and when grated it takes on a … Your email address will not be published. Dioscorea opposita (scientific name) nagaimo Chinese yam Japanese mountain yam Japanese yam Korean yam shan yao Wikipedia Article About Japanese Yamaimo on Wikipedia Yamaimo is a type of yam (Dioscorea) that may be eaten raw. As a quick appetizer, we cut nagaimo into matchbox sticks and pour soy sauce to enjoy (I sprinkle shredded nori on top too). Remove the root hairs then chop into chunks. Put a lid on the skillet and cook slowly over medium heat. Use of this website is subject to mandatory arbitration and other terms and conditions, select. Once cut, store it in the vegetable drawer of the refrigerator. 1 clove of garlic, salt (to taste) and vegetable oil (as needed). Mountain yams take on a gluey, almost mucilaginous consistency when they're grated. Peel nagaimo and cut into approx. 1/2 inch sticks. 10 cm Nagaimo Potato Sesame oil Nori flakes Steps. All-purpose Flour, Dashi Broth (Combine 180 ml of water with 1 tsp dashi powder), Salt, Sugar, Baking Powder, Nagaimo Powder *Optional, Tenkasu (tempura bits), Green Cabbage Yu-Art Kichijoji. The nagaimo yam (a.k.a. It’s used in Okonomiyaki, Tororo Soba, Tororo Gohan, etc. ©2020 Just One Cookbook, All Rights Reserved. Wipe off viscous liquid with a paper towel and wrap nagaimo sticks with the boned pork ribs. Nagaimo is a root vegetable from the family Dioscoreaceae and is a type of mountain yam. Nagaimo. And raw food aficionados will appreciate that nagaimo is just as good fresh out of the ground or fresh out of the oven. 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. Yamanoimo have been consumed in Japan since the olden days. Nagaimo can sometimes be referred to as the mountain medicine and its used for a number of medical purposes in Chinese medicine. However, it is usually cut in smaller pieces, packaged and sold at markets. It is said that eating nagaimo regularly improves basic physical fitness. The tororo is the mucilaginous purée made by grating varieties the Chinese yam (nagaimo, ichōimo, tsukuneimo) or the native Japanese yam. It is long, cylindrical and resistant to low temperatures. I have started some little plants from the eyes of a yam in my greenhouse, and would like to know what kind of soil and environment they need to successfully produce. However, it’s best to remove the sprouts and use the nagaimo as soon as possible. I don’t get allergic reactions but get itchy a little bit. Turn over and bake till good colour. Nagaimo / Yamaimo: It’s a Japanese long yam (nagaimo) or mountain yam (yamaimo) and I think it’s the most important ingredient so your okonomiyaki won’t be a doughy pancake. 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. 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). Place on a serving dish and serve with ponzu. Why the multiple names? Its texture is crunchy and somewhat sticky. 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. It’s long and has light color skin and hairy roots. Beat the nagaimo, egg, vegetable oil, vanilla extract, sugar, and lemon zest together in a large bowl. Nagaimo originated in China, and it was cultivated in Japan around the 17th century. 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 … Nagaimo is a type of yam with hardly any calories, while simultaneously lowering blood pressure and cholesterol. Nagaimo is not only delicious but also offers excellent nutritional benefits. Slice avocado and place it on top of the tofu. I would like to grow Nagaimo, sometimes called Chinese or Japanese Yam. Skin the mountain yam and wrap it in a plastic wrap. Serve on a plate and garnish with lemon slices. If you use always grated nagaimo, you can also grate it first before freezing. Unlike those of potatoes, the sprouts of nagaimo aren’t toxic. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Popular Japanese Grocery Stores in the U.S. 2 small myoga (Japanese ginger) or a stick of celery, 3 Tbsp. How to Choose Nagaimo. The sticky texture of yamaimo is also useful when cooking. 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. For information about our privacy practices, please visit our website. Yamaimo is an underground tuber, which botanically belongs to the Dioscoreaceae family. As an Amazon Associate I earn from qualifying purchases. Milpitas, CA. Break it into pieces with a rolling pin. Wth a light color skin and hairy roots, Nagaimo is a type of mountain yams that can be eaten raw. The nagaimo negi-yaki is done when it is crispy. This page was last edited on 2 May 2020, at 04:05. Unlike many other yams, it can be eaten raw. Put all the ingredients for the salad dressing in a blender and mix together. Grated nagaimo has lots of air in it and when you cook with it, the food gets fluffy and airy, perfect for Okonomiyaki. Nagaimo is rich in digestive enzymes such as amylase, diastase, etc. These modern flours incorporate yam flour in their mix along with other seasonings, usually shrimp and scallop but also bonito and sometimes MSG. Nagaimo is a root vegetable from the family Dioscoreaceae. How to Prepare and Eat Nagaimo Grate nagaimo in a bowl. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. To prevent from turning color to reddish-brown, you can add a few drops of vinegar. Deep fry the nagaimo until the skin turns golden. It’s long and has light color skin and hairy roots. Pour the sauce over the noodles, mix well and enjoy. Aunty Eiko's international cuisine experience . I'm Nami, a Japanese home cook based in San Francisco. When itching occurs, soothe your skin by applying lemon juice or diluted vinegar. nagaimo is a Melee Captain Falcon main from Japan. And shred with box shredder. We also serve Tororo on soba noodles to make Tororo Soba. It's also full of potassium and fiber and ideal for the diet of a diabetic. Design by. I have been told the dried version is typically used in Chinese alternative medicine and has many health benefits. Nagaimo is a nutrient-rich tuber than can be cooked like a potato and is loaded with health benefits. I am interested if anyone knows the uses of this in traditional Mexican cuisines. Chinese yam (Dioscorea polystachya), a widely cultivated yam native to China; Dioscorea oppositifolia, a … When in season, they can be found in Asian Supermarket - Ranch 99, and Japanese Supermarkets - Nijiya and … Raw grated nagaimo has a unique sticky texture. Nagaimo (長芋) is a type of mountain yams. The surface of the yam should be smooth and shiny, with few fibrous roots. Peel the skin with a peeler (or knife). As the temperature gets warmer, you may see sprouts growing on the surface of nagaimo. You can unsubscribe at any time by clicking the link in the footer of our emails. Buy our best-selling e-cookbook for 33 more easy and simple recipes! Add the dry ingredients to the nagaimo mixture and beat well until combined. 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). 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. Some of you may experience itch when you touch it with bare hands, so you may want to wear gloves. Remove the lid and turn the heat higher. Put all the ingredients together in a blender and then blend until smooth. This post may contain affiliate links. Wash the nagaimo with the skin on. This dish is called Tororo Gohan. 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]. Text/code is available under CC-BY-SA.Licenses for other media varies. You can find Nagaimo in the produce section of Japanese or Asian grocery stores. In 8 oz. This confused me when I was a child because my grandmother always called it Tororoimo but my mom would mix it up and call it Nagaimo and Tororoimo. Heat the vegetable oil in a frying pan, and add the minced garlic to the oil for flavoring. The first kanji is “long”; the second is best read as “yam”. It is troublesome in Great Smoky Mountains National Park, where its range is "rapidly expanding". Nagaimo (長芋) is a type of mountain yams. There is plenty of nutrients in Nagaimo and you should really check them out. You will need to grate the yam. When the color of the chopped green onions turns bright, flip the mixture over to cook the other side. – a Japanese industrial designer –, Best Japanese Rice Cooker – Buying Guide –, Omotenashi (Japanese hospitality) with Kaiseki-Ryori (Japanese multi-course meal), Japanese Hamburger (Hambagu) Steak Recipes. People always remark on nagaimo’s stickiness. Naga-imo is a kind of mountain yam, the tuberous root of a climbing vine. What is Nagaimo? Bake with sesame oil. Growing Nagaimo - Oriental Yams - Knowledgebase Question. Yamanoimo have been consumed in Japan since the olden days. Grated nagaimo is called Tororo (とろろ) and it’s very gooey and slimy. Exchanging food culture is pleasant! Dioscorea opposita or Shan Yao) has gained significant popularity as a healthy side dish to add to any Asian-themed meal. Mucin aids metabolism and cell proliferation that are linked to anti-aging and preserving the youthfulness of the skin. Kinoko: Mushroom - Jouyo Manju (Wagashi) 10 servings; This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & rice flour. A lot of people have never heard of yamaimo and might even be turned off by its slimy texture. There are three major groups of yams generally referred to as “yamanoimo” (Dioscorea japonica): yamanoimo, jinenjo (Japanese yam), and daijo (water yam). 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.