Yamaimo is a long, funny looking potato. I love to grate it and cook it in a nonstick pan in some EVOO. Just season it with salt while its edges are developing a nice crisp. The middles stays soft and gooey and has a sticky texture to it. When we eat it we drizzle it with some soy sauce and scoop it up with nori (preferably Korean nori). It is also fantastic grated up until it becomes soupy and pour it over hot rice and topped with some soy sauce.
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