Buy nagaimo online

Nagaimo is a type of yam native to Asia, especially popular in Japanese cuisine. It is known for its unique, slimy texture when grated.

There are many ways to prepare nagaimo. It can be grated and used as a thickening agent in soups and sauces, sliced and used in stir-fries, or chopped and added to salads.

Yes, nagaimo can be consumed raw. When grated, it turns into a gooey paste which is often used in Japanese cooking.

Whole, uncut nagaimo can last for a few weeks when stored correctly. Cut nagaimo will typically last for about a week in the fridge.

Nagaimo is also known as Chinese yam, Korean yam, or Japanese mountain yam.

Peel the nagaimo and use a grater to grate it into a paste. Be aware that grating it will produce a slimy texture, which is normal.

You can buy it at Weee! Asian Market, www.sayweee.com.

Nagaimo is generally considered safe to eat. However, some people may experience mild skin irritation when handling it due to its natural enzyme content.

Nagaimo has a very mild flavor, almost neutral, with a slightly sweet aftertaste. Its main feature is its texture rather than its taste.

Yes, nagaimo is particularly high in fiber and antioxidants. It is also a great source of vitamins and minerals, particularly Vitamin C and Potassium.

Yes, after cutting nagaimo it should be stored in an airtight container in the refrigerator. Whole, uncut nagaimo can be kept in a cool, dry place.

Yes, freezing is a good way to preserve nagaimo for a longer period. Just make sure to wash, peel, and cut it before freezing.

Some common dishes that use nagaimo include Okonomiyaki (Japanese pancake), Tororo Soba (buckwheat noodles with grated yam), and Yudofu (tofu hot pot).

No, nagaimo and taro are different plants. While they are both types of tuber, they have distinct flavors, textures, and culinary applications.

There’s no perfect substitute for the unique texture of nagaimo, but in some recipes, you might use potato or yucca as a substitute.

Nagaimo is low in calories and fats, but high in fiber and micronutrients like Vitamin C, thiamine, riboflavin, and potassium.