Nagaimo or long yam is an incredibly versatile ingredient! Although it is common to see it used grated in Japanese cuisine, it has wonderful uses when just peeled and cut. You can use it in sautés, soups, stews or roasts. Being a tuber and as I’m a big fan of fries, why not make nagaimo […]
The nagaimo, or long yam, is a rather unique ingredient and that is because it’s one of the few tubers that can be eaten raw. In fact, when used raw, the yam gives off this really slimy texture, called mucilage, and that’s why nagaimo is such a popular ingredient! It’s because this slime, which the […]
