Japanese Yam

Grating produces a thick, viscous texture. Nagaimo has a relatively mild flavor while jinenjo is rich and full-bodied. One of the few types of yam that can be eaten raw

• For nagaimo, choose smooth-skinned roots with no blemishes and uniform thickness; cut surfaces should be white and fresh-looking.

• For yamato-imo and jinenjo, select round, heavy roots.

• For all types, avoid cracks or discoloration.

• Store uncut yam wrapped in newspaper in a cool dark place or refrigerator vegetable compartment.

• Cover cut surfaces with plastic wrap to prevent oxidation.

• Grated yam can be wrapped and frozen.