The appeal of Yamaimo and recipes to use: A variety of cooking methods to enjoy all year round

Types and characteristics of yamaimo

Yamaimo is a rod-shaped potato that can grow to over 1 meter in length and is widely loved in Japan. It is also known as the one-year potato, and has the characteristic of growing in one year. There are several types of yamaimo, each with different characteristics. There is the nagaimo, which is moist and not very sticky, the jinen yam, which has a dense and sticky flesh, and the tsukuneimo and ichichoimo, which have a rough shape. Each has a different texture and flavor, and can be used in a variety of dishes

Yamaimo season and how to choose

Yamaimo can be stored well and is available almost all year round, but new potatoes are only available in the market from autumn to winter. When choosing them, it is best to choose ones with soil still attached, but if you choose washed ones, make sure they are undamaged and not dry

Nutrition and Health Benefits

Yamaimo is rich in amylase, an enzyme that breaks down starch, which aids digestion. It is also rich in vitamins and minerals, making it a food that helps maintain good health

How to eat yamaimo

Nagaimo, which has a lot of water, is suitable for vinegared dishes and salads, while other types of yamaimo are used for grated yam, simmered dishes, fried dishes, etc. You can enjoy the unique texture and flavor of yamaimo by cooking them in a way that suits each type

Delicious recipes using yam

Nagaimo with Mentaiko

Ingredients (serves 4)

• Nagaimo: 300g
• Mustard Mentaiko: Half a belly
• Chives: a little
• Light soy sauce: appropriate amount

How to make it

1. Cut the nagaimo into 3-4cm lengths, peel the skin thickly, and slice it into thick strips lengthwise
2. Make a vertical cut in the bag of mustard mentaiko and remove the contents, then add 1 teaspoon of light soy sauce and mix until dissolved
3. Cut the chives off from the root and chop them into small pieces
4. Mix the shredded yam with the mentaiko, arrange in a bowl, and sprinkle with green onions to finish

Nagaimo and okra with mayonnaise

Ingredients (serves 4)

• Nagaimo: 300g
• Okra: 4-5 pieces
• Mayonnaise: 3 tablespoons
• Grain mustard: a little
• Vinegar, salt: appropriate amount

How to make it

1. Peel the nagaimo, soak it in water with a little vinegar added, and wipe off the water
2. Wash the okra, rub it with salt, boil it, then place it in cold water to cool and chop it into small pieces
3. Mix mayonnaise, whole grain mustard, vinegar, and salt together and mix with the yam and okra
4. Serve in a bowl and garnish with kinome leaves, if desired

Grated yam soup with ginkgo potato and yam meatballs

Ingredients (serves 4)

• Ginkgo potato (net weight): 250g
• Dashi: 2 cups
• Green onion, green laver: as needed
• Vinegar, salt, mirin, soy sauce: appropriate amount

How to make it

1. Peel the ginkgo potatoes, soak them in water with a little vinegar added, and then finely grate them in a mortar and pestle
2. Add salt, mirin, and soy sauce to the dashi to season, then chill in the refrigerator
3. Chop the green onions into small pieces and soak them in water
4. Add the dashi stock little by little to the grated sweet potato and grind until smooth
5. Place in a bowl and top with green onions and green laver as condiments

These recipes take advantage of the versatility of nagaimo, allowing you to enjoy a variety of flavors. While cutting nagaimo can be time-consuming, if handled well it can be transformed into a variety of dishes. The mentaiko dressing in particular is a simple yet flavorful dish. Why not discover the new charms of nagaimo and incorporate it into your everyday meals?