How to handle your yama imo (naga imo, Japanese yam)

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Apparently that’s not obvious when you have not seen it done. So a few photos are better than a long speech.
This veggie nagaimo is slimy and if you peel it it becomes very slippery, and you may get some skin allergy into the bargain. But that’s only after it’s peeled.

You can touch the skin without problems. So with a knife, peel a length of that long potato, or the tip if it’s the round type. Like a pencil, you sharpen it as you need.

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First way.

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Grating the in the traditional way in a suribashi (mortar). and you rub it against the lines of the pottery.

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Second way, with modern graters.

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Now you can prepare tororo, okonomiyaki, negiyaki
It can also be cubed, sliced, etc, eaten raw or cooked.

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Tororo soba

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It’s a very simple Japanese dish. This fresh sauce, tororo, is made from this root vegetable : Nagaimo.

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Grating the nagaimo in the traditional way in a suribashi (mortar). You peel a length of that long potato and you rub it against the line of the pottery. You get this slimy texture, and that’s how we like it as it’s very refreshing. I guess some people don’t appreciate, and this vegetable is not for them.

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Sudachi lime juice. A little sea salt.

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Okra.

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Juwari soba (100% buckwheat noodles), boiled, refreshed in iced water.

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Je vous presente Suribashi – My friend Suribashi

This is the kitchen tool I’d take to a desert island. What you take ?
The Japanese mortar is very convenient and can be used for all sorts of cuisines, Japanese, Korean, Indian, French… As the inside is lined, you can grate too. Under the base, a circle of rubber allows you to fix it on a table for instance. It’s easier to clean than a wood one. Lighter than a stone one. You can get it in all size, I have 3 or 4 from the salad bowl size to the mini cup-size that you often see on the table, for the service.

Why bothering ? Pounding the basil leaves extracts more fragrant oil than pasting the blender. The taste is really different.

Let’s paste basil, garlic, salt, olive oil, white beans…

The refreshed bean pesto, plus the inside of a tomato… stuffing the tomato.

Second half of June 2010 : Illustrated Menu

First half of June 2010 : Illustrated Menu