This icho-imo yam is incredibly enormously gooey when it is grated. Look at and compare these two photos. Well, in fact, both may look a little weird to you. The top photo shows the grated yamaimo which presents a watery and slimy texture. The bottom one is grated icho-imo. It is so thick and gooey that I had to peel it off from the grater. Icho-imo has slightly more flavor than its sister, and is rather delicious eaten raw, grated, or cooked. Some of the most...
Read MoreAgain Yam!
I have introduced you nagaimo yam in my previous okonomiyaki blog – it is the long potato-like vegetable that becomes watery-slimy when grated. In this photo you cann see here a very fresh, whole nagaimo yam. Looks like a baseball bat. The skin is thin and rough. The cut surface shows moist, wet and somewhat bubbly appearance. Nagaimo, which originally came from China to Japan at the beginning of our civilization, is easily available here in America at Chinese...
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