There are lovely places all over the world.
I love traveling, and in every travel, I encountered a beautiful scenery.
I got impressed with the Great Wall in China, Airs Rock in Australia, the Iguazu Fall in Argentina, Paine National Park in Chile, and so on, so on….
Even here inside the US, there are tons of wonderful places, and I had a great time exploring Grand Canyon, Grand Teton, Monument Valley, the wildness of Alaska, the Niagara fall, and so on , and so on,,,,,
Here I have to mention there is another exciting place in a sense.
WHERE IS IT?
MITSUWA, Japanese grocery store, in New Jersey!
This store is a little far from where I live, so I only have a few chances in a year to explore there.
That’s why every time I go there, I couldn’t help being so excited.
They have EVERYTHING I miss here, and if there were MITSUWA in my neighborhood, I might not miss Japan that much.
Well, luckily, I had a chance to go there on the way back from the vacation in Vermont, and of course, I threw many things into my shopping cart including GOYA.
Goya might have been a new thing for you, but how about this?
I know you can’t see it.
This is YAMAIMO, and specifically this is one kind of YAMAIMO, called NAGAIMO.
IMO means potatoes in Japanese.
YAMAIMO is a type of yam that we could eat as raw unlike the other potatoes.
The best part is using YAMAIMO for cooking is not only they are delicious, but also it doesn’t take much time for preparation!
We could just julienne or grate it, and we have a delicious dish in front!
Since YAMAIMO itself is very mild and somehow bland flavor, it goes well with any salad.
We could mix julienned YAMAIMO with UME (Japanese plum pickles) or soy sauce or sesame oil dressing!
Today I will introduce one of the popular way of eating YAMAIMO.
We call that TORORO.
Tororo is the grated YAMAIMO.
We could put this TORORO onto soba noodles or rice.
I will show it how.
Here are the ingredients.
- 4 inches of YAMAIMO
- 1 cup of relatively thick miso soup (how to make miso soup is here)
The tools you need is ,,,
- mortar with pestle
When you prepare misosoup, add a little more of miso than usual.
(The way how to cook miso soup is here. You don’t need to add any vegetables in this case.)
This is a quite simple dish.
First wash YAMAIMO well with running water, and peel the skin.
It is really slimy!!!
Now we have peeled YAMAIMO here.
Then we grate this,,,
into the mortar.
The key is the air.
The more air we add, the softer and fluffier TORORO would be, so if you have very fine mesh grater, it would be wonderful.
Mine is not that fine, so I need to work more in the next step.
After finishing grating YAMAIMO, add thick miso soup little by little.
Make sure they blend well.
Work hard trying to add air.
You could use a whisker here.
I should have done that,,,,,
OK, then how much miso soup do we need to add?
It really depends on you.
If you like strong flavor of miso, add a lot.
However in that case, you need to prepare really thick miso soup, otherwise TORORO truned out to be very soupy.
This is easy, but I know this is so delicious!
My husband would get surprised to see this very JAPANESE dish on today’s dinner table!
(He wasn’t with me when I threw YAMAIMO into my shopping cart!)
I would be satisfied only with this TORORO and rice as dinner!!
He screamed and enjoyed it!
It is very easy for me to satisfy him if I have Japanese vegetables.
That is why MITSUWA grocery store is a wonderful place, but I know more wonderful place.
I know MITUWA help me not missing Japan, but,,,
I need to go back again for this!!!!