Yams and tubers
Nagaimo (Chinese Yam) NukazukeHalve Lengthwise, Skin On, and Pickle 2 Days
Nagaimo is a long yam, also called Chinese yam, that can be eaten raw. In Japan it’s grated into a slippery topping called tororo, or stir-fried, and its texture changes with how you cook it. Outside Japan, look for it at Japanese, Korean or Chinese grocery stores.
Mild nagaimo and nukazuke are a great match. It can be pickled raw: the yam stays crisp, and the bran flavor soaks in gently. For a well-flavored pickle, leave it for 2 days or more.
| Prep | Scrub the skin, pat dry and halve lengthwise |
|---|---|
| Pickling time | 48 hours or more |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make nagaimo nukazuke
- Wash: Scrub the skin well with a brush. If the hairy roots bother you, singe them off quickly over a gas flame. Pat dry.
- Cut: Cut to a length that fits your bed, then halve lengthwise. Peeling is optional. If you peel it, wear gloves; the skin can make your hands itch.
- Pickle: Bury it in the nuka bed and cover with bran.
- Take it out: Rinse off the bran and cut into half-moons or sticks.
If the slime bothers you
If you don’t want nagaimo’s slime getting into your bed, wrap it in a paper towel first, and the bed won’t get sticky.
From bed to plate
How to eat it
- Cut into sticks: Crisp and perfect with drinks.
- With wasabi or nori: Goes well with wasabi and soy sauce, or shredded nori seaweed.
Care for your bed is covered in Caring for a Nuka Bed. To dry it instead, see dried nagaimo.