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.

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.