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Japanese yama: what to do?

n
nooodles May 31, 2005 07:23 PM

I've been given a large piece of Japanese yama. I only know of two things to do with it:

-grind in a mortar to make yamakake: a bowl of slimey yama mixed with raw tuna, soy sauce, and wasabi.
-cut it into slices as a side dish for sushi.

Does anyone have other simple uses for yama? I find it delicious, but a bit too slimey to eat alone. TIA

  1. p
    Professor Salt May 31, 2005 09:25 PM

    It's actually called yamaimo, ungainly translated as "mountain yam." If you google yamaimo you'll get lots of hits.

    In its grated form, it can be used as a "liquid" in batters, and finds its way into okonomiyaki batter, for example.

    3 Replies
    1. re: Professor Salt
      n
      nooodles May 31, 2005 09:27 PM

      Thanks for the correct name! This should make things easier.

      I once had a wonderful yamaimo ice cream in Taiwan. Does anyone have any idea how this is made?

      1. re: nooodles
        m
        MikeG Jun 1, 2005 12:10 AM

        You should also add to your search terms: "yamanoimo" and/or "yama no imo."

      2. re: Professor Salt
        a
        adam Jun 1, 2005 12:25 AM

        I was actually going to suggest making okonomiyaki with your yamaimo. No sliminess.

      3. y
        Yukari Jun 1, 2005 06:52 PM

        I love to slice them, about a half inch thick, then saute in vegetable oil, then wrap with a slice of nori, and dip in soy sauce.

        Also good, but a bit of a challenge to work with, is to grate the yamaimo. Then saute in vegetable oil, like silver-dollar pancakes, and again, wrap with nori and dip in soy sauce.

        If you can find sushi-quality tuna, combine grated yamaimo with the tuna, top with nori and pour over rice.

        Itadakimasu!

        1. bigjeff Feb 10, 2009 10:03 PM

          this has been in season lately in flushing and my parents gave me two, I saw them for around $1.19 a pound in chinatown, probably you can get cheaper in flushing.

          anyway, peeled 'em, sliced em up in chunks (rotate and chop) and cooked them in a fake-hybrid-oden-red-cooked recipe where I added whole garlic cloves, shiitake mushrooms, soy sauce, water, bonito flakes and sugar. cooked for about 45 minutes and came out delicious! not a true recipe but, just figured those flavors work.

          1 Reply
          1. re: bigjeff
            f
            foodslut Feb 11, 2009 07:33 AM

            It's great grated and put on top of soba or udon. Search "neba neba" soba or udon.

          2. todao Feb 11, 2009 08:18 AM

            What's the difference between "Yema" and "Yama"?

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