By Danny Chu
Nagaimo, a type of yam which is popular in China and Japan, can be eaten raw and has a crunchy texture. Here is a healthy and nutritious dish that uses umezuke (pickled plum) to give a delicate sourness and flavour to otherwise bland nagaimo and okra.
Remove the pit from umezuke and crush the flesh, then add sake and sugar and mix well. Set aside.
Wash and trim stem ends of okra.
Boil a pot of water and add salt. Add okra and blanch it for about 2 minutes. Remove and set aside to cool. Then cut into thin slices.
Peel nagaimo and remove any black spots. Cut into thick sticks of about 5 cm (2 in) long.