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    Home » Course » Side Dishes

    Okra Nagaimo and Ume Salad

    August 25, 2021 by Marc Matsumoto Leave a Comment

    A bowl of Okra Nagaimo and Ume Salad

    Slimy is a texture that many people aren't into, but in Japan, it's sought after in the same way you might look to add something crispy or crunchy to a dish.

    Whether you're talking natto, mekabu, nameko, or molokhia, these are all popular ingredients used in salads, soups or mixed into a mucilaginous slurry and poured over rice.

    Okra and Nagaimo are two more ingredients with plenty of slimy goodness, and I've put them together to make a delightfully refreshing salad. While okra is a popular vegetable in the Southern parts of the US, the Middle East, and Africa, nagaimo is not very well known outside of Asia.

    A chunk of nagaimo for Okra Nagaimo and Ume Salad

    It's the tuber of a vine in the yam family and creates thick tubers that are crisp and have a slimy texture when cut or grated. It's most commonly used in okonomiyaki or as a topping for zaru soba, but it's also delicious chopped up and added to salads.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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