Key Ingredient
THE JAPANESE are notorious for food items that others find repulsive or inedible. Unusual raw seafood, aroma-challenged fermented products and things that still squirm on the plate are part of the exotic nature of the cuisine. Key Ingredient:
YamaimoMany would opt to put yamaimo in that category, likening it to a bland, spit-like ingredient (pardon the expression). But if you relish the slime and detest the mundane, yamaimo is for you.
The basics: Yamaimo, or Japanese mountain yam, is the tuber of a particular climbing vine. There are different varieties, producing roots of various shapes and sizes. Locally, the long, straight nagaimo variety is generally available. It is considered the least gluey of all the varieties. The root, grown primarily in California, resembles daikon, with a fuzzy tan exterior. Rich in carbohydrates and potassium, it is easily digestible, as are other tubers such as taro.
Selecting: Look for yams that are heavy for their size, with no dark spots, blemishes or soft spots. Ideally, it is best to purchase the entire root to ensure freshness, but most supermarkets do sell cut pieces.
Storing: Keep yamaimo in a plastic bag in the refrigerator for up to three days.
Use: Remove the thick outer skin. Soak the yam in water with some rice vinegar to prevent discoloring. This will also alleviate a mild itch sometimes associated with consuming the tuber raw.
Yamaimo is generally consumed raw, although it's also often added to dishes such as okonomiyaki (Japanese pancake) and dumplings as a binding agent. Grate the root using a fine Japanese grater; it will take on a sticky, slimy texture. Called tororo, it is considered a delicacy when served with raw tuna, natto (fermented soy beans) or soba. The root can also be finely sliced and added to salads in the manner of jicama.
Where to buy: Yamaimo is available year-round. Your best bets for finding it is to try Marukai or Daiei. Prices run $3.69 to $5.99 a pound.
Food Stuffs: Morsels
Contact Eleanor Nakama-Mitsunaga
online through features@starbulletin.com
