Nagaimo (Japanese Yam)

Product Features

Nagaimo is a type of yam with more moisture and less stickiness compared to other yams. Its flavor is mild and refreshing.
Unlike most other root vegetables, it can be eaten raw.

When eaten raw, it has a crisp texture and light taste. When cooked, it becomes soft and fluffy with a rich flavor.
One of its charms is that the taste and texture change depending on how you prepare it.

Nagaimo is harvested twice a year:
In autumn (Nov–Dec), called “aki-bori (autumn harvest),” the skin is thin and the flesh is juicy and fresh. It has a nice crunchy texture, making it perfect for eating raw.
In spring (Mar–Apr), called “haru-bori (spring harvest),” the yams have been stored under snow through winter, which helps them mature. Their starch turns into sugar, making them sweeter and more flavorful. They also become more sticky, which makes them great for dishes like tororo (grated yam).