Nagaimo is a nutrient-rich tuber than can be cooked like a potato and is loaded with health benefits. Its texture is crunchy and somewhat sticky. And raw food aficionados will appreciate that nagaimo is just as good fresh out of the ground or fresh out of the oven.(Great raw or grilled)
Add to those traits the fact that it’s low calorie, high protein, and full of potassium, magnesium, zinc, vitamin C, vitamin B1, polyphenol, peroxidases, and more. It’s no wonder Aomori-grown nagaimo is so popular in Japan, where it is harvested in both spring and fall. The Japanese have enjoyed it as both a treat and a health food since ancient times. With these tips, you can enjoy it as something entirely new and delicious to add to your menu.
Actual number of nagaimo depends on the weight/thickness of each item. Approximately 500g.
Whole nagaimo should be wrapped up in newspaper and stored in a dark, cool place in order to remain fresh longer.
Cut nagaimo should be tightly wrapped in plastic wrap, so that cut edges are covered. Once cut, store it in the vegetable drawer of the refrigerator.
For convenience, grated or shredded nagaimo can be kept in a freezer and broken off when needed. Just place it flat into a storage container first. Frozen nagaimo can last up to about four weeks.
