What is Japanese Tororo?
Tororo is grated yamaimo, or Japanese mountain yam, a cultivar of yam from the Dioscoreaceae family. These long, slender yams, recognizable by their dark brown skin, are among the few edible tubers that can be consumed raw—both cassava and taro must be boiled before consumption.
What is yamaimo good for?
It contains vitamin B6, B1, riboflavin, folates, etc. -It is a good source of dietary fiber so it helps to reduce constipation, bad cholesterol. -It is also a good source of vitamin-C, which is an antioxidant component. It has anti-aging, immune function, bone growth and wound healing properties.
What does nagaimo taste like?
Honestly, the nagaimo doesn’t taste like much. It is slightly nutty bringing out the flavor of each rice grain. The real attraction is in its slimy texture.
How long does yamaimo last?
Whole, unwashed Yamaimo root will keep up to one month when stored in a cool, dry, and dark place.
What is Tororo made of?
Tororo (Japanese: とろろ) is a sticky food made from grating a yam. Tororo is mixed with other food that typically includes dashi, wasabi, and green onions, and the amount of these ingredients can be adjusted to suit one’s taste. In Japan, tororo is eaten as a side dish, or added to noodles (udon or soba).
What can I use instead of nagaimo?
Nagaimo. Suggested substitution: Just One Cookbook readers say grated potato can be used for grated nagaimo. We may be able to use grated taro as well.
What is the difference between nagaimo and yamaimo?
Yamaimo and nagaimo can be used interchangeably in many dishes, but nagaimo has a more liquid, loose texture while yamaimo is stickier and paste-like. I prefer to use yamaimo in recipes that call for grated yam, and nagaimo in cooked dishes or finely julienned — plus it’s less expensive.
Can you eat raw Japanese yam?
It is a Japanese yam that, unlike other yams which can only be eaten cooked, can be eaten either cooked or raw. It has a crisp and firm, yet slimy texture when eaten as is. One of the most popular ways of preparing nagaimo is to grate it.
How do you eat Tororo?
Tororo is always served cold, and many people like to pour it over rice or salads, but it can also be consumed on its own, since it is very healthy. Its sticky, slimy texture is very appreciated in Japan because it is quite hydrating and acts as a refreshment, especially during the hot summer days.
Can nagaimo be eaten raw?
Unlike other tubers, like taro or cassava, which must be cooked before consuming, nagaimo can be prepared both raw and cooked with one caveat: Raw nagaimo can irritate the skin, so throw on a pair of gloves before handling.
What is yamaimo in English?
Yamaimo (‘山芋’, is classified into vegetables), is known as Japanese Mountain Yam in English, and 山药 (Shānyào) in Chinese.
What’s the best way to make tororo soba?
Instructions Cook dried Soba according to the package. Rinse under running water and strain well. While cooking Soba, slice Shiso leaves thin and finely. Grate Nagaimo with fine grater. Place cooked Soba in a deep bowl, add grated Nagaimo, a yolk, and Shiso. Pour Mentsuyu (diluted by the equal amount of water).
What’s the best way to make tororo kombu?
Mix tororo kombu, onions, and sesame seeds into the rice, and shape into an onigiri. Pour soy sauce on both sides. Add sesame oil in a pan and bake the onigiri over medium heat.
What kind of kelp is Tororo kombu made from?
Tororo-kombu, also known as shredded kombu, is one of many processed kombu products. It is made from giant kelp and/or Larninaria ochotensis known as “Rishiri-kombu.” Thinly sliced pieces of the kombu are pressed by laminating and cut against the grain into thin strips.
When is the best time to eat tororo soba?
Cold Tororo Soba is a great dish during summer for Nagaimo’s rich nutrition and coolness of Soba when you don’t have much appetite from heat outside. Soba is a popular Japanese food in the US, and dried Soba noodles can be found at most supermarkets here.