On Mar 24, 7:31*pm, zydecogary > wrote:

> The Asian stores in my area are mostly run by quite helpful Koreans
> and Chinese who might not have been aware of exactly what I was
> looking for. I was using the 'tororo imo' name and probably should
> have tried the 'naga imo' 'yama imo' or 'sato imo' that you have
> suggested. (I didn't know those names until you advised me.)
>

Tororo is made with nagaimo, but not with sato imo (which is taro).
Nagaimo is a type of yamaimo, but there are other similar root
vegetables that fall under the yamaimo label, so you have to
specifically ask for nagaimo. You might be able to use one of the
other types of yamaimo, but I remember making okonomiyaki with a
different type of yamaimo once, and it wasn't as tender.

It's best not to use a blender but a grater. You could use the
smaller holes on a cheese grater if that's all you have, or even a
microplane, but an oroshigane would be best.

I don't always peel nagaimo, but you get a better-looking product if
you do.