Julienne Japanese Yam Salad with Wasabi
Japanese Yam “Naga-Imo” is one of leading agricultural export product.
“Naga-Imo” is a Dioscorea batatas Decne, written “長芋” in Kanji literally “long potato”.
It is different from a Dioscorea japonica, which is called “Yamato-Imo”, “Yama no Imo”, also “Icho-Imo” in Japanese, they are more thick and sticky than “Naga-Imo”.
Suitable for fresh salad, because of the good (contain abundant moisture) in texture.
What is the part of “Naga-Imo” botanically?
– Yam is a bloated rhizophore (担根体).
Rhizophore is not a stem or a root, but it is similar to both.
There are some theories. To the roots, to the stem, to as being either, and to be independent organs nor any. They are still unclear.
- Peel the “Nagaimo”.
- Slice them thinly.
- Topping shredded Nori seaweed and wasabi.
- Drop soy sauce to taste, when eating.
“Naga-Imo” is capable of cultivation in cold climates, and so it accounts for about 80% of domestic production in Aomori Prefecture and Hokkaido of two prefectures.
Additionally, it is one of the major items of Japan’s fresh vegetable exports.
Hope to enjoy the Japanese taste!
is a Japanese Yam, Dioscorea batatas Decne. It is different from Dioscorea japonica, which is called “Yamato-Imo”, “Yama no Imo”, also “Icho-Imo” in Japanese. 長芋（ながいも） literally “long potato”