Updated: January 18, 2018
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Yamaimo, A Super Healthy Vegetable You Need To Know About! The Health Benefits and Some Easy Recipes!

Yamaimo isn't a widely known root vegetable, but it is really delicious and has many health benefits! This article will present the vegetable, its health benefits and how to eat it! Enjoy!

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Before we introduce its health benefits and how to eat, here's a little on this uncommon root vegetable. Yamaimo is also called Japanese mountain yam, and is very similar to nagaimo (also known as Chinese Yam). Yamaimo is an underground tuber, which botanically belongs to the Dioscoreaceae family. Although it is similar to a sweet potato, they are not related.
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A lot of people have never heard of yamaimo and might even be turned off by its slimy texture. But it actually is really delicious and can be a great topping for rice or soba. If the texture throws you off, keep in mind all of its health benefits (presented below), and you might grow to like it before you know it! It has a sweet and light taste that really complements rice well!

Health Benefits

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There are many health benefits to eating yamaimo:

-It is an excellent source of B vitamins. It contains vitamin B6, B1, riboflavin, folates, etc.

-It is a good source of dietary fiber so it helps to reduce constipation, bad cholesterol.

-It is also a good source of vitamin-C, which is an antioxidant component. It has anti-aging, immune function, bone growth and wound healing properties.

-It is also a good source of minerals, such as potassium, iron, and manganese.

-Also, it is great for vegans as yamaimo can act as a liaising agent instead of using eggs. Grated Yamaimo, is also known as "tororo", and is quite similar to eggs.


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There are so many ways to use yamaimo. It can be grated and topped over rice or soba, it can also be cut into pieces to make a salad. You can either cook it or eat it raw, either way it'll add a nice light taste to your meal!

Grilled Yamaimo

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This mouthwatering recipe is incredibly simple, yet delicious nonetheless.

-1 or 2 yamaimo (depending on the length)
-1 tbsp of olive oil
-a pinch of salt
-2 tsp of soy sauce
-some shredded nori (for serving)

1.Peel the yamaimo and slice it into 1/2 inch pieces.
2.After heating the olive oil, add some salt and add the yamaimo. Once it has a nice brown color (after 3-4 minutes on medium heat), turn it over the other side.
3. Add the soy sauce and make sure you get it all over the yamaimo.
4.After the soy sauce thickens, you can serve it on a plate.
5. Add the nori and voila!

You now have a very simple yet tasty accompaniment to your meal!

Tororo soba

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-200g of yamaimo
-100g of dried soba
-2 eggs
-shredded nori (for serving)
-250ml of water
-2.5g of konbu seaweed
-1.5 tbsp of soy sauce
-1.5 tbsp of mirin
-bonito flakes
-a pinch of sugar

1.Soak the konbu in water for 3 hours or more
2.Peel and grate the yamaimo. Be careful as the yamaimo gets slippery. Set aside.
3.Bring the water to a boil, and then take out the konbu. Add soy sauce, mirin, sugar, and bonito flakes and let it cool. Strain it and refrigerate.
4.Cook the soba noodles for three minutes in boiling water. When cooked, drain the noodles and rinse them under cold water. You can even plunge them into a bowl of ice for a nice, firm texture.
5.Put the soba in noodle bowl, top with the sauce, the grated yamaimo, the shredded nori, and two egg yolks.



There are many different ways to use yamaimo so you can try eating it various ways! This vegetable has many health benefits so let's give it a try!
Lili Wanderlust
I love traveling and discovering new cuisines. Japan has a panoply of local dishes to try. I also love yoga, coffee, reading, and cycling.

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