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

Types and characteristics of mountain yam

Yamaimo is a stick-shaped potato that grows to more than 1m, and is widely popular in Japan. Also known as one-year potatoes, it has the characteristic of growing in one year. There are several types of mountain yam, each with its own unique characteristics. There are nagaimo with plenty of water and little sticky, wild yam with dense meat and strong sticky meat, rough-shaped meatballs, and choy sweet potatoes. Each of these has a different texture and flavor, and can be used in a variety of dishes.

Seasonal mountain yam and how to choose

Yamaimos are easy to store, so they can be purchased almost all year round, but new potatoes are available on the market from autumn to winter. When choosing, it is ideal to choose one with soil, but if you choose one that has been washed, choose one that is not scratched and not dry.

Nutrition and health benefits

Yamaimo is rich in the starch-degrading enzyme amylase, which helps digestion. It is also rich in vitamins and minerals, making it a useful ingredient to maintain health.

How to eat mountain potatoes

Nagaimo, which is often watered, is suitable for vinegared and mugwort dishes, while other yams are used for grated, stewed, and deep-fried foods. You can enjoy the unique texture and flavor of the mountain yam by cooking methods tailored to each type.

Delicious recipes using nagaimo

Nagaimo mentaiko ae

Ingredients (serves 4)

• Nagaimo: 300g
• Mustard Mentaiko: Half-belly
• Asatsuki: A little
• Thin soy sauce: Appropriate amount

How to make it

1. Cut the nagaimo into 3-4cm long, peel the skin thickly, and cut into thick slices vertically.
2. Make vertical cuts into a mustard mentaiko bag, remove the contents, add 1 teaspoon of thin soy sauce and mix by melting it.
3. Cut off the assatsuki from the roots and cut into small pieces.
4. Sweet the chopped nagaimo with mentaiko, serve it in a bowl, sprinkle with the assatsuki, and you're done.

Nagaimo and okra mayonnaise adorable

Ingredients (serves 4)

• Nagaimo: 300g
• Okra: 4-5 bottles
• Mayonnaise: 3 tbsp
• Grain Mustard: A little
• Vinegar, salt: Appropriate amount

How to make it

1. Peel the nagaimo, soak it in water with a little vinegar, and wipe off the water.
2. Wash the okra, salt it, boil it, then let it cool in cold water and cut into small pieces.
3. Mix mayonnaise, mustard grains, vinegar and salt, and mix with nagaimo and okra.
4. Serve in a bowl and garnish with kinbuds if you like.

Grilled soup with sardines and meatballs

Ingredients (serves 4)

• Sweet potato (net): 250g
• Dashi: 2 cups
• Green onions and green seaweed: Each suitable
• Vinegar, salt, mirin, soy sauce: Appropriate amount

How to make it

1. Peel the roe potatoes and soak them in water with a little vinegar added, then grate them finely in a mortar.
2. Add salt, mirin, and soy sauce to the soup stock, season it, and let it cool in the fridge.
3. Cut the onion into small pieces and soak it in water.
4. Add dashi little by little to the grated butterfly potatoes and gently rub them.
5. Serve in a bowl and add green onions and green seaweed as a condiment.

These recipes take advantage of the variety of nagaimos and allow you to enjoy a variety of flavors. Nagaimo can take some time to cut, but if you handle it well, it can transform into a variety of dishes. In particular, mentaiko ae is a simple yet delicious dish. Why not discover the new charm of nagaimo and incorporate it into your everyday dining table?