Nagaimo and Okra with Umezuke

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

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.


  • 200 g (7 oz) nagaimo
  • 4 okra (ladies’ fingers), about 255 g (9 oz)
  • A handful of shredded seaweed

Plum Dressing

  • 1 umezuke (pickled plum)
  • 1 Tbsp sake
  • 1 Tbsp raw sugar


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.

Mix nagaimo and okra with umezuke dressing. Toss gently.

Serve on 4 individual plates and garnish with shredded nori seaweed strips if desired.