What is the "grated yam" in okonomiyaki?

  • What is the "grated yam" in okonomiyaki? Shannon

    Wikipedia lists "grated yam" as an ingredient of okonomiyaki. Is it a particular type of yam? Can it be purchased outside of Japan?

    == More Info ==
    As Mein suggested, I did some more searching on Wikipedia and the internets.

    The "yam" in question is Dioscorea opposita or Japanese mountain yam. In Japanese it is known as yamaimo (kanji: 山芋; hiragana: やまいも).

    Unlike other yam varieties, dioscorea opposita doesn't need to be cooked before consumption. (Most yams contain harmful substances in their raw state.) The dioscorea opposita still contains "oxalate crystals" in the skin which can irritate the skin.

    The dioscorea opposita yam aka Japanese mountain yam. Image copied from wikipedia

    This video shows the yam being grated. I've seen this yam grated before and the grated result was very slimy and gooey.

    The grater used for yamaimo is different to western style graters. Oroshigane graters have small spikes on the grating surface.

    There may be more than one variety of Japanese mountain yam. I saw a reference (now lost) to a variety with dark skin.

  • You should have searched a bit more on Wikipedia :)

    Yam is not the sweet potato most people know in the US, but a kind of root. For the preparation of okonomiyaki it doesn't really matter which one.

    I don't know where you can buy this, but my advise is to ask in your grocery store, market or specialized (African or Asian food) shop.

  • It's "a slimy potato" - http://en.m.wikipedia.org/wiki/Dioscorea_opposita. It might be available in Asian grocery stores.

    You could probably get by without it. Okonomiyaki translates literally as "cook as you like it". It's a savory pancake-like batter, to which is added whatever you want; often whatever you happen to have lying around the kitchen. Much like an omelette, okonomiyaki is a pretty free form thing.

Related questions and answers
  • Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also palm sap. Is there a difference... is made which is called gur or jaggery. In Brazil, it is known as rapadura. I am most familiar with panela and have replaced it with Mexican piloncillo without noticing a big difference. I would like to know if I could easily use panela or piloncillo instead of jaggery in a recipe.

  • This is a question not about home cooking, but about working out how an industrial food is cooked — I’m not a regular here, so apologies if it’s judged as off-topic. Extruded snack seems to be the technical term for manufactured not-quite-chips snacks like Cheetos, Cheese Puffs, Wotsits, Twisties, Cheezels… It comes from the way they’re manufactured, by extrusion from a press. It may also involve other technical details beyond this, I’m not sure. Are the popular British snacks Twiglets an example of this, or are they produced in some other way? Also: pretzels? Rice cakes? Hula hoops

  • Does the Radish automatically gets rid of its skin when grated on the grater? OR for safety reasons do we have to peel the skin off the Radish before grating? By Radish I mean this: http://en.wikipedia.org/wiki/Daikon

  • Based on a related question, some of us are curious about surface tension in liquids commonly used in food and drink. There's a table on Wikipedia containing a tantalizing amount of information... a substantially reduced surface tension (55 mN/m at 30C) Alcohol can strongly reduce surface tension, to 46 mN/m at 11% and 30 mN/m at 40%. A concentrated sucrose syrup (55%) has somewhat higher... commonly cook with or drink? What determines whether something increases or decreases the surface tension of water? Are there any more exotic (but edible!) solutes or mixture components with dramatic

  • ), Scallions (US), and green onions may not always be the same thing, but can typically be substituted for each other. (more details). Herbs, Spices & Seasonings: Kosher(ing) salt (US) is flaked...) (more detail below) A tin (UK) of tomatoes is the sized can that it's typically sold in. For many vegetables, this is a 400mL / ~14oz container, but is not a constant (for example, anchovies or tomato... that Canada may be difficult to classify, as some regions (especially near the southern border) use US terms, while others may use UK terms. It's a community wiki, so feel free to edit and clarify

  • Possible Duplicate: How do I convert between the various measurements? How to convert a cup to SI units? In otherwords, how many liters (or deciliters) one cup is?

  • Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both ...

  • ? I.E.: Some pallets are given methyl bromide as fungal treatment. But its autoignition temperature is 525C/995F. Will the subproduct, after burning, still be toxic? I can ask gardeners if they have... treatment I should ask the gardeners? Could the treatment be flushed away with just water? If I bought firewood logs, can I have guarantees that they are safer / healthier / don't have treatments...I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked

  • times? Some research I did before asking (that didn't give me an answer yet): Remembering it may have something to do with gluten, I read through the Wikipedia article on gluten. It does mention...Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a tip on a cooking show to put the dough..." in the context of "chewiness", but doesn't related it to how well the dough can be handled. Of course I tried to Google the answer, but that mainly results in recipes for fresh pasta.

Data information