Nagaimo Recipe (Mountain yam potato)

What kind of food is Nagaimo (Mountain yam potato) ??

What kind of food is Yamaimo?

“Yam (yamaimo in Japanese)” is a term that refers to a tuber that belongs to the Dioscoreaceae family.

Yams are found all over the world, but in Japan, the variety known as nagaimo is particularly prevalent.

There are four types of yamaimo: nagaimo, yamato imo, ichou imo, and jinenjo.

🥔 The “Yamaimo” Family Tree

Type	Characteristics
Nagaimo	Long shape, high water content, light stickiness. Most common in supermarkets.
Ichou-imo	Flat, fan-shaped. Stickier than Nagaimo.
Yamato-imo	It has a round, rough shape, little moisture and is very sticky.
Jinenjo	It is a rare wild species and is therefore expensive. It was once prized not only for food but also for medicinal purposes.

In Japan, while Jyagaimo (potato) and Satsumaimo (sweet potato) must be cooked, the Yamaimo group is special because it can be eaten raw.

This is because, unlike other potatoes, it contains a powerful amylase.

✨ Health Benefits & The Power of Amylase

The most distinct feature of these yams is their stickiness (mucilage) and their high Amylase content.

Digestive Aid: Amylase is a powerful enzyme that helps digest starchy foods. This is why it’s a perfect partner for rice or noodles.

Stomach Protection: This stickiness protects the mucous membrane of the stomach and has the function of efficiently absorbing protein.

Raw is Best: Eating it raw (grated as Tororo) maximizes the enzyme activity, as enzymes are heat-sensitive.

Detox: Rich in Potassium (to reduce swelling/edema) and Dietary Fiber (for constipation).

🍳 Recommended Recipes using Nagaimo (Mountain yam potato)

“Crunchy, fluffy, and melt-in-your-mouth!”

Nagaimo is a magical ingredient that can change its appearance in amazing ways depending on how you cook it.

Here we introduce carefully selected recipes that bring out its charm to the fullest.

You’ll be hooked after just one bite, so check out the detailed tips on how to make it by clicking on the links below!

Nagaimo Steak (Yam with butter soy sauce)

The crunchy texture is irresistible! Japanese-style golden yam steak.

The yam is grilled to a golden brown in rich butter and finished with a fragrant soy sauce. The toppings of bonito flakes and green laver further enhance the depth of flavor.

Made with simple ingredients, this healthy dish is packed with flavor and is good for both the body and the soul.

Tororo Soba (Grated yam with soba noodle)

Experience the Ultimate Refreshment: Homemade Tororo Soba

Looking for a dish that is both light and deeply satisfying? This Tororo Soba combines chilled buckwheat noodles with a velvety, grated mountain yam topping that creates an incredible, smooth sensation—a texture the Japanese call “nodogoshi.”

The highlight of this recipe is the rich, homemade “Tsuyu” (noodle soup), which balances savory umami with a touch of sweetness far better than any store-bought version. We top it with a golden egg yolk for extra creaminess, fresh scallions for a crisp bite, and shredded nori seaweed for an earthy aroma.

It’s a healthy, gluten-friendly option that feels like a cool breeze on a plate. Discover how these simple, natural ingredients create a masterpiece of flavor and texture!

Grated Yam Teppanyaki (Tororo gratin)

“The Izakaya favorite you can’t resist.”: Grated Yam Teppanyaki (Tororo gratin)

If you’re looking for the ultimate Japanese comfort food, look no further than the Grated Yam Gratin.

It’s a timeless favorite at Izakaya tables, loved by everyone for its fluffy, cloud-like texture.

Though it might remind you of Okonomiyaki at first glance, this dish is a hidden gem for the health-conscious—it’s completely flourless and gluten-free!

Simple, savory, and incredibly satisfying, it’s a dish that feels like a warm hug.”