Tag Archives: Yamanoimo

Vegan Japanese Yama Imo Salad

Yama Imo is Yam in English.
As said many a time before, it is a very healthy vegetable.
The Japanese often eat it raw in salads or as an appetizer.
Here is a very simple suggestion for vegans, vegetarians and omnivores alike!
Great with beer or Japanese sake!

INGREDIENTS:

-Yama Imo/Yam: 1/4
-Ooba/Large shiso/perilla leaves (if not available, use perilla leaves): 3~4
-Soy sauce: of your choice and as appropriate. (can be replaced with ponzu)
-Wasabi: grated as appropriate.

RECIPE:

-Peel yama imo.
Cut it in 5~7 cm-long and 1/2cm wide strips/sticks.
If you find cutting it raw diificult, freeze it first, then cut. It will re-attain its original state very quickly.

-On a serving dish, make a bed of leaves.
Place yama imo sticks as shown on pics.

-For the sauce, you can either mix the soy sauce (or ponzu) with the grated wasabi and serve it in small dish for dipping if you use chopsticks.
If you use a fork, pour the sauce over the yam imo.

Note: I use sprinkle the yama imo with plenty of roasted sesame seeds for extra taste and crunch!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

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Imo Souffle (Naga Imo Souffle)

After extolling the virtues of yams/imo in another posting, I thought I had to introduce a few simple Japanese recipes using this very useful vegetable!
This recipe is more a combination of Japanese and French gastronomy than anything else. It has the merit to be very simple and healthy!
No need for an ove, a simple grill is enough!

The yam used in this particular recipe is “naga imo/長いも or long yam”.

The same, cleaned and cut!

INGREDIENTS: For 2 people

-Yam/naga imo: 150 g
-Egg: 1
-White dashi/shirodashi/shiradshi (if not available, plain dashi or souptock of your choice): 1 tablespoon
-Flour: 1 teaspoon
-Salt, pepper and spices: if and as you like!

RECIPE:

-Peel the yam and grate into a bowl.

-Add the beaten egg, dashi, flour and (optional) seasoning and mix well.

Pour into shallow oven dish and cook in the grill for 5~10 minutes.
Serve at once!

Simple, ain’t it?

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

Health & Nutrition Facts in Japanese Food 11: Yama Imo/山芋

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 11: Yama Imo/山芋

Yam, or Yamo Imo/Yamanoimo/山芋/ヤマノイモ in Japanese are not only a great source of energy, but also of great help when it comes to digestion in general thanks to the proteins (glycosylated proteins) provided by the mucin contained in its jelly-like sap.
Moreover its high contents in Vitamin B and C, Potaasium, and dietary fibres make for a remarkably balanced source of food.
It is best assimilated by the human body in its raw form, either cut or grated.
It is of vital importance to vegans, vegetarians and wheat allergics as it can replace wheat flour and egg whites as a liaising agent in cooking!

For each 100g (edible parts) it contains:
-Energy: 65 kcal
-Water: 82.6 g
-Proteins: 2,2 g
-Carbohydrates: 13.9 g
-Natrium: 3 mg
-Potassium: 430 mg
-Calcium: 17 mg
-Phosphorous: 27 mg
-Copper: 0.10 mg
-Magnesium: 17 mg
-Vitamin B1: 0.10 mg
-Vitamin B2: 0.02 mg
-Vitamin B6: 0.09 mg
-Vitamin C: 5 mg
-Dietary (roughage) fibre: 1.0 g

HEALTH FACTS & TIPS:

-Combined with shiso/perilla leaves, or with turnip, or with Chinese Cabbage, or with green chili peppers, will promote digestion and digestive flow and appetite.

-Combined with moroheiya/nalta jute, or with okra, or with lotus root, or with namaeko mushrooms, wil help lower down blood cholesterol and increase stamina.

-Combine with soy beans, or with pomegranate, or with myoga ginger, will help with hormonal balance and blood flow.

-Combined with cabbage, or with potatoes, or with broccoli, or with Chinese Cabbage, will will help prevent cancer and aging.

RECIPE:

Here is a recipe to help with hormonal balance and resistance to cancer and aging: yam okonomiyaki!

Yam/yam imo: 100g
Cabbage: 2~3 leaves
Pork (sliced): 50 g
Egg: 1
Flour: 100 g
Water: as appropriate
Agetama/deep-fried breadcrumbs (from tempura, etc.): according to taste
Salad oil: as appropriate

Roughly chop cabbage. If the pork is not sliced, cut it in 1.5 mm thick strips.

Peel yam and grate it into a bowl. Add flour and beaten eggand mix. Add water and mix to the batter fluidity of your preference.

Add cabbage, pork and agetama. Season with a little salt, ground pepper as you like. Mix the whole roughly.

Fry in the shape of pancakes on salad oil.
Serve with your favourite sauce!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi