Nagaimo and natural bushes too! Preservation / Nutrition / Cooking Yamanoimo

Yamanoimo can be classified into three categories

Yamanoimo is a vegetable of the Yamanoimo genus of the Yamanoimo family, with a crunchy or sticky texture. Some people may not be familiar with Yamanoimo, but Nagaimo and Yamatoimo are typical breeds of Yamanoimo.

It is mainly eaten raw in the form of “Tororo” grated and eaten. The varieties are divided into three categories: flat and sticky Ichoimo (called Yamatoimo in Kanto), “spherical and sticky” Yamatoimo “, and” Natural Yabu “of Japanese origin. It can be classified into one.

How to distinguish delicious and fresh Yamanoimo

Delicious yamanoimo with freshness has thin skin, clean and firm surface. Choose one that is free of scratches or spots and has lots of beard roots.

In Nagaimo’s case, if it is harvested too early, the strong harsh substance may remain in the thick part of the base. Immature animals change color after being shaved. If you are worried, fold your head and wait a while to see if it discolored.

Nutrition Yamanoimo

Yamanoimo is believed to be effective in relieving abdominal pain because it contains large amounts of amylase and diastase that help digest starch. For potassium, ginkgo biloba and yamatoimo contain 590 milligrams per 100 grams, and nagaimo contains 430 milligrams.

Potassium can be thought to help remove swelling by regulating sodium levels in the body. Additionally, it can be expected to have a blood pressure-lowering effect, so if you have high blood pressure, this is a vegetable that you should definitely consume.

How to save Yamanoimo

When storing Yamanoimo, wrap it in newspaper and keep it in a cool dark place like a doorway or patio away from direct sunlight. If the cutting head is exposed to air, it will lose color. When storing, wrap the cut with food wrap and store it in the refrigerator’s vegetable compartment.

Season and time Yamanoimo

Yamanoimo is available year round, but the new product launch season is around October. The two main prefectures with the highest yields are Aomori and Hokkaido.

Use Yamanoimo wisely

Stored items are more sticky than new ones, so they are recommended for boiling juice. It is said that people with more sticky stubble are.

Prepare Yamanoimo

To make Yamanoimo pure white, peel the thick skin before scraping. If soaked in water or vinegar for about 10 minutes after peeling, it will be difficult to come out.

If you get itchy while shaving, you can prevent it by leaving only the part you hold in your hand. If you touch the air after grating, it may turn brown, but you cannot eat it because the polyphenols contained in potatoes are only oxidized.

If you cut with a kitchen knife it will lose color easily, so if you cut it with a knife for the first time and then fold by hand, it will be difficult to lose color.

Types of Yamanoimo

Nagaimo

It is a representative type of Yamanoimo. It is watery and less sticky. You can enjoy a crispy texture when eaten raw.

Yamatoimo (Tsukuneimo)

It is a lumpy and sticky type. There are two types, the Tamba potato with the black skin and the Ise potato with the white skin.

Ginkgo biloba potatoes

In the Kanto region, it is a type commonly sold under the name “Yamatoimo”. Because it is sticky, it is used as a thickener.

Natural dust

It is a slender and sticky Yamanoimo. The longer it stays on, it tends to be sticky and more flavorful, but it is commonly available and mostly cultivated.

Mukago

It is a small potato with a diameter between 8 and 15 mm that can be formed at the base of the leaves above the ground. It is used for cooking as boiled salt and for cooking rice.

Purple potatoes

Brown, hairy on appearance but light purple on the inside. It is sticky and can be eaten like any other Yamanoimo.

Yamanoimo is a wonderful vegetable that will make you satisfied lining up on the table. Itching and discoloration can be prevented by quenching the spots. Try to incorporate it into your daily menu like tororo soba and barley rice.

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