Label
All
0
Clear all filters

Emi Kazuko, Yasuko Fukuoka

Naga-Imo

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About
This mountain potato, also known as yama-imo, meaning long potato, still grows wild in Japan, as well as being cultivated. The shiny, snowy white flesh is very slippery, and it is for this quality that it is most appreciated. Naga-imo is available in winter from Japanese supermarkets.

Naga-imo has an unusual slippery flesh, so rub with a wet cloth after peeling for easy handling.

Aroma and flavour
Though naga-imo has little aroma, and has a bitter-sweet flavour, it is cherished by the Japanese for its rare, moist sticky texture.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ

Related Reference

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
The licensor does not allow printing of this title