Japanese Huaishan - Nagaimo

Nagaimo is a type of mountain yam that can be eaten raw or cooked. Its taste and texture are similar to potatoes. It is crunchy and somewhat sticky, which makes it a good starch alternative. Fresh huai shan does not add much flavour to soups when cooked. Except for the modest natural sweetness from red dates and fresh sweet corn, which adds to the overall flavour of this soup. The huai shan slices, on the other hand, are delicious to chew because of their crunchiness. 

In traditional Chinese medicine and culinary practices, Mountain Yam is used in various recipes, including soups that feature dried scallops, pork ribs, goji berries, and other ingredients. To prepare a Chinese yam soup, simply bring to boil in a soup pot, and then add in sliced Chinese Yam, dried scallops, chicken soup, pork ribs and other desired ingredients. Allow the flavours to meld through simmering, and traditional Chinese seasonings such as soy sauce and salt to taste can be added to enhance the flavour. Chinese yam is also believed to have digestive benefits based on Chinese medicinal practices.

STORAGE

To store nagaimo, wrap the whole tuber in newspaper and store in a cool, dark place, or store sliced Yamaimo in the refrigerator. Fresh Mountain Yam should be firm, white, and moist inside, and it can also be grated and stored in the freezer for up to one month for convenience in cooking.

FUN FACTS & TIPS

Fresh nagaimo should be white and moist inside, but it is often sliced and packed with powdered ends (to prevent oxidation), so you will not be able to tell when you buy it. Instead, simply squeeze the tuber to make sure it is firm and free of discoloration or soft spots.

NUTRITION & HEALTH BENEFITS

• Helps with weight loss
• Helps digest starchy foods
• Helps lower cholesterol levels
• Relieves high blood pressure
• Helps with stomach problems
• Lowers blood pressure
• Reduce flatulence and lose weight
• Improves digestion and activates liver function

Low in calories and a great source of nutrients, including fiber, folate and vitamins A, E, C, K and protein

Common Names: Chinese Yam, Chinese Yam Root, Yamaimo, Dioscorea Polystachya , Dioscorea Batatas, Chinese Potato, Cinnamon Vine, Cinnamon Yam, Hardy Yam, Japanese Mountain Yam, Japanese Yam, Korean Yam, Long Yam, Wild Yam, Yam, Japanese Mountain Vine, Common Yam, Yam Vine And Shan Yao, Chinese Potato, Cinnamon Vine, Cinnamon Yam, Hardy Yam, Japanese Mountain Yam, Japanese Yam, Korean Yam, Long Chinese Yam, Wild Yam, Yam, Japanese Mountain Vine, Chinese Yam, Common Yam, Yam Vine, Shan Yao,  Shu Yu (薯蓣), Huai Shan, Huai Shan Yao, 芦笋,  日本淮山, Naga Imo (長芋 ),   Tsukune Imo (つくね芋)  Tororo Imo, (とろろ芋 ) Yama Imo (やまいも), Shānyù (山芋)  Nagaimo (ナガイモ), Ma (마), Sanu (산우), Seoyeo (서여), Sanyak (산약)