Nagaimo Yam - [Nagaimo, Yamaimo (Japan); Glutinous Yam, Cinnamon vine, Japanese Mountain Yam, Chinese Yam; Ma (Korea); Shan yao, Huai shan, Huai shan yao (China)

 

Uses: In China this yam is widely used in herbal medicine, but in Japan it is more used for food. While most yams require at least cooking to detoxify them, this yam is eaten raw and shredded after being soaked whole in a vinegar-water solution to neutralize oxalic acid in the skin. It is also used to make yamaimo soba noodles. Tororo, sometimes served over sushi or with rice, is grated yam mixed with dashi, shoyu and mirin. Some say this yam is an "acquired taste" outside of Japan, but considering the quantities sold in Southern California's Chinese and Southeast Asian markets, that taste seems to have been rather widely acquired

Cooking: For most traditional Japanese recipes nagaimo is shredded or grated and used raw or lightly cooked. I find the fine shredding side of my grater does a good job. You end up with a gooey mush that's slimier than snail snot, but do not be discouraged - it cooks quite well by various methods, and the result is not slimy.

Medicinal Uses: This yam has long been important in Chinese herbal medicine and also in Japan. It is used for a variety of digestive and respiratory problems, diabetes, lowering blood pressure and cholesterol, and male sexual disfunction.