Nagaimo from Aomori! Demo + Recipe

Experience Fresh Yamaimo from Aomori Japan!

Aomori prefecture is one of the main producers of nagaimo, accounting for approximately 40 percent of the Japanese market. Nagaimo is mainly farmed in the eastern Nanbu region, specifically in Towada city, Misawa city, and Tohoku town. The Nanbu region is susceptible to cold weather damage due to the Yamase wind (cold wet easterly wind) that blows in from the Pacific Ocean. As a result, the Nanbu region has become the major farming area for cold-resistant root vegetables such as nagaimo, garlic, and burdock root.

Tasting Event at TOKYO CENTRAL 2/8 sat & 2/9 sun

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Nutritional Value of Nagaimo

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.

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.

Nagaimo Garlic Ponzu Steak

Ingredients Aomori Nagaimo: 7 oz Aomori Garlic: 2 cloves Coarse Ground Black Pepper: pinch Sesame Oil: 2 Tbsp Ponzu: 1 Tbsp Green Onion: Option

Nagaimo & Scallop Ajillo

Ingredients Aomori Nagaimo: 5 oz Aomori Garlic: 1 clove Baby Scallop: 8 pcs Olive Oil: 100 ml Salt: 1/2 tsp Serve with Baguette

Deep Fried Curry Nagaimo

Ingredients Aomori Nagaimo: 7 oz Potato Starch: 2 Tbsp Oil for Fry Sesame Oil: 2 Tbsp Ponzu: 1 Tbsp Green Onion: Option