On Apr 5, 8:01*am, wrote:
> 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 'tororoimo' 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.)
>
> Tororois 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.

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Here is an update with a very happy ending.

Armed with your information about the NAGAIMO, while in Las Vegas and
visiting one of the great Chinatown markets on Spring Mountain Rd., I
found the long elusive nagaimo. I couldn't buy some and take it back
on the plane do to excess weight -- but it did give me hope that they
might be available.

Upon my return to the Washington, DC area, I ran into an Asian woman
in the Ft. Meade MD Commissary and asked her if she knew where I could
find a supply. She didn't know what I was talking about but she did
tell me about a new Asian/Latin gigantic market that opened about 8
miles East of where I was. I immediately took a trip there and was
highly impressed by this super-duper market (I could spend days
there). I found a nagaimo (they that three fresh ones left -- flown
in from Japan) and bought it -- along with lots of other stuff.

When I got home I cut off about a third, peeled, and cubed it and used
my Vitamix to 'blend' it (as I was in a hurry to taste it. Next time I
will use a grater and compare the difference.)

I added my raw egg, soy sauce and pieces of nori (roasted seaweed) and
enjoyed the taste that I had missed for over 50 years. It was great.

OK, now I wouldn't recommend this for the average American. It is a
developed taste. But if you are a experimental person, give it a try.
Maybe, the next time you visit a Japanese restaurant you can walk in
with one and ask if the chef would prepare TORORO IMO for you,
Japanese style. I bet he would. Of course, it is real easy to prepare
at home.

So -- thanks for the advice and instructions. Now I can enjoy some
tororo imo at home. I have two usable chunks left to use.

Although not Japanese in style, I may also start experimenting by
adding other spices and sauces to the initial mixture. I can see
great possibilities.

Gary Hayman
Greenbelt, Maryland