Recently at the French Culinary Institute in NYC there was a presentation on nagaimo at a four day conference promoting Japanese ingredients.
It is said that nagaimo has been eaten by the Japanese and other Asian cultures since 2000 BC. Nagaimo is rich in potassium, magnesium, zinc, and vitamin B1.
Nagaimo is also rich in mucin (the sticky and slippery texture). Mucin helps promote metabolism. Also, rich in deoscoran, polyphenol, lectin, peroxidase, and dietary fiber.
There is a very informational website for more details on nagaimo and some great recipes by chef Marcus Yip of 148 Hiroo.
www.nagaimo-aomori.com
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