November 16, 2015

Jinenjo (Wild Yam)/自然薯(じねんじょ)

The other day, I got a phone call from my father, who lives in Chiba, and he said he would sent some jinenjo (wild yam, Dioscorea japonica) to us. He added that he could get jinenjo in one of his fields. When I saw it, I was a little surprised because it was very thick.
I refrain from peeling cultivated yam, but I had to peel the jinenjo because it was soiled.

My son told me that he wanted to grate it, so I waited for him to come.
Unfortunately, maguro no butsu-giri (butsu for short), or chunks of tuna, were not available at the supermarket, so I bought this pack of bigeye tuna.
I made mugi meshi (rice plus barley).
I cut the tuna in two different ways.
I also bought a pack of hirame sashimi, and
a pack of mekajiki sashimi.
Well, my son and I were very disappointed by this particular jinenjo. Usually, jinejo is very, very slimy and sticky.
Anyway, my son enjoyed having the grated jinenjo in many different ways, one of which was yama kake don style.
Images of yama kake don

My wife, my daughter, and I are not very big fans of yam, so we had a very small amount of the grated jinenjo.

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