Tasty and Nutritious! Fresh Yamaimo from Aomori, Japan!
Aomori Nagaimo, a customer favorite from last year, is returning to Tokyo Central! Available for a limited time and quantities—don’t miss out!
Aomori Prefecture’s Nagaimo (Japanese yam) boasts one of the highest shipping volumes in the country, accounting for approximately 40% of the total domestic distribution. In recent years, it has been exported to the United States and Taiwan, where it is used as a food ingredient and medicinal food for people of Asian descent.
Planting begins in May, and it is harvested twice a year, from November to December (autumn harvest) and from March to April (spring harvest) after wintering.
The most popular variety is the “Gankumijika” variety, which has a short, rounded bottom and a meaty, short neck, and is characterized by its soft, non-astringent flesh.
Tasting Event: 2/6 fri ~ 2/8 sun
Gardena Store
1740 Artesia Blvd., Gardena, CA 90248
Irvine Store
14120 Culver Dr, Irvine, CA 92604
Nutritional benefits of Nagaimo
Nagaimo is a low-calorie, nutrient-rich root vegetable that provides steady energy through complex carbohydrates. It supports healthy digestion and gut function thanks to mucin, a natural compound unique to this yam. Rich in potassium, it helps maintain healthy blood pressure, while its vitamin C, vitamin B6, and magnesium contribute to immune health and metabolism.
Enjoyed either raw or cooked, nagaimo is a simple, versatile, and healthy addition to your everyday meals.
How to store and cook Nagaimo
Store whole Nagaimo wrapped in newspaper or paper towels in a cool, well-ventilated place—avoid freezing during winter. For cut pieces, cover the exposed ends with plastic wrap to prevent oxidation and refrigerate.
Nagaimo can be enjoyed in many ways: eaten raw (grated as Tororo or sliced into strips), lightly pickled for a refreshing side dish, or deep-fried for a crisp texture. Its mild flavor and unique texture make it a favorite in both traditional and modern Japanese cuisine.
NAGAIMO RECIPES
Unlike most potatoes, nagaimo can be consumed raw thanks to digestive enzymes such as amylase. Nagaimo is excellent raw, boiled, baked, or steamed. Depending on how it is cooked, you can enjoy different textures from crispy to fluffy.
*Once you peel, nagaimo gets very slippery. Please handle with care when you cut.
