<takeda@...> wrote:
>
> --- Gary Hayman wrote:
> >
> > One dish I haven't been able to find in years
> > is Tororo Imo. [For descriptions and photos
> > see http://bit.ly/tororo-imo
>
> The dish is usually just called tororo. The tuber is sometimes called
> tororo imo, but more often naga imo or yama imo. To make it more
> confusing, it is sometimes translated into English as 'mountain yam,'
> because yama sounds like yam to the translators (it means mountain).
> Imo is usually translated potato, but it doesn't really mean potato;
> potatoes aren't native to Japan. Taro roots are called sato imo in
> Japanese, and they aren't potatoes either. I'm in Northern
> California, and here I can find it in all the Japanese markets,
> pretty much year round. I know that doesn't help you in Greenbelt,
> but I would imagine there are Japanese grocers somewhere in your
> area. There are supposed to be 19,000 people of Japanese descent in
> the Baltimore-Washington area. A quick internet search turns up
> these, which look like they should be less than an hour away from you:
>
> Maruichi Grocery and Gift
> 1049 Rockville Pike (Talbott Center)
> Rockville, MD 20852
> (301) 545-0101
>
> and another place a bit further away:
>
> Naniwa Foods
> 6730 Curran St
> Mc Lean, VA 22101
> (703) 893-7209
> <http://www.naniwafood.com>
>
> According to this article:
>
> <http://www.washingtonpost.com/ac2/wp-dyn?pagename=article&node=&contentId=A56380-2002Dec30&notFound=true>
>
> There's a place in Bethesda, too:
>
> Daruma
> 6931 Arlington Rd # E,
> Bethesda, MD
> (301) 654-8832?
>
> Possibly, one of them can help you.
>
> Failing that, one advantage of being close to DC is that there are
> expatriates from all countries and cultures available to help you
> locate resources. Try calling the Embassy of Japan (202-238-6700) and
> asking. They must get Japanese groceries somewhere. The (probably
> Japanese and living far from home) person answering the phone will
> most likely be happy to provide an authentic, personal
> recommendation, or get you one within seconds from someone else
> (maybe the embassy's chef?).
>
> Embassy and consulate personnel are usually happy to answer this kind
> of question from the public.
>
> If you can't find yama imo anywhere locally, Mitsuwa (here in
> California) has it in their online sto
>
> http://shop.mitsuwa.com/eng/egoods/edetail.php?pid=523
>
>
> >I like it with the raw egg, seaweed, and soy
> >sauce. I could easily make it at home as I
> >have the grinding bowl, but I can't find that
> >particular type of potato in my area.
>
> It's a lot easier to make in a blender! ^_^
>
> Matthew Takeda
> the JOAT
>

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

Matthew,

Thank you for writing such a cogent and interesting response to my
inquiry. It was such a pleasure to read such a well presented and
useful writing that was complete with lots of information and links.

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.)

Although the Maruichi Grocery, that you suggested, is in the same
Rockville, MD area as the two big Asian markets at which I have been
shopping ( Maxim Gourmet Oriental Market on Hungerford Dr and Kam Sam
Asian Supermarket, a stone's throw away on Washington) I haven't been
there in a long time and will have to return to investigate. Thank you
for the lead. I have never been to Daruma in Bethesda and will have to
visit there also.

Thanks also for the excellent lead about the Japanese Embassy. I can
also try that.

A couple of years back someone there was kind enough to furnish me
with the text of a popular Japanese saying that I was searching for
for many years. It contained a twist on word soba (noodle/beside)
which I found enchanting and used whenever I sat down next to a
Japanese speaking stranger -- bring a smile to their face --

"Shinshu Shinano no shinsoba yori mo
watashi wa sonata no soba ga yoi."

You mentioned Mitsuwa in California. Every time I fly to Los Angeles
(my adult children live in Harbor City) my first stop, after I rent a
car, is to visit Little Tokyo for an excellent Japanese lunch and
then, traveling South, stop at both Mitsuwa Marketplace in Torrance
and Marukai Market in Gardena (both off of Western Ave.) to buy some
gifts to take to the people I will be visiting. Later, I return to
Mitsuwa for a great authentic lunch in their food court -- sometimes
twice during a visit. I love both of those stores.

I should tell you I lived in Japan (Aomori-ken) for over two years in
the late 50s, and enjoyed my time immensely.

Now the photo link you furnished for the nagaimo was an eye opener. I
was looking for a darker skin root -- my mind, after 50 years had
darkened it. I now know better what to look for.

BTW: if you use the blender to make the toroimo, do you peel the root
first, or can I just throw it into my Vitamix, cubed but not peeled --
a la James Bond.

Thanks again for you help

Gary Hayman
Greenbelt, Maryland
http://bit.ly/GarysHome

zydecogary > wrote:
> <takeda@...> wrote:
> > --- Gary Hayman wrote:
> > > [ . . . ]The tuber is sometimes called
> > tororo imo, but more often naga imo or yama imo. [ . . . ]

Pronounced as one word, "Yamaiymo".

--
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I would have prefered the subject to have been
"Japanese Dish" as I believe Tororo is not eaten
in other Asian countries.

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.

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.

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

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

thanks for your sharing,yeah the Asia dish looks very delicious and intresting"P

yeah, true it's a Japanese delicacy and you can know more about the dish he h**p://japanesefood.about.com/od/tradtionalfoodingredient/r/torororecipe.htm

I have been in many Asian countries but it's not eaten nor even known in most of Asian countries.