I wanted to enjoy the creamy texture of nagaimo yam in a soup.Finding that a mixture of yam, soy milk and milk produces a cheese-like flavour is a great discovery.- This is tasty as a hot or cold soup. - If it is difficult to blend at Stage 2, add milk. - The nagaimo yam shouldn't be completely smooth. It will taste better if it retains some lumps. Recipe by cafe0305

My mother made this for me when I used to hate nagaimo yam, and it made me realize how delicious it was for the first time. I've made it now when this regional vegetable is in season.If you slowly pan fry nagaimo yam, it'll be dense and floury on the inside. If you cook it until golden brown, the outside crunch will whet your appetite.Top with bonito flakes instead of cheese for a Japanese spin, or add 1 teaspoon of balsamic vinegar to the ☆ ingredients to give it a delicious Western spin. For 3 to 5 servings. Recipe by Tamochan

My husband who likes vegetables, drinks beer while he's waiting for dinner. This is a good dish to keep him from asking if dinner is ready yet. I needed a dish I could quickly make by just cutting the ingredients, so I came up with this.By adding lettuce or other leafy vegetables, you can increase the volume and make it into a salad. Please use any dressing you prefer. Recipe by Kawakamisan

This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.Make sure to incorporate air into the batter while mixing. Mix the batter for each okonomiyaki right before making each one. Do not push down and flatten the okonomiyaki. Recipe by Cooking S Papa

My family has been enjoying Japanese flavored tomato risotto for a while. I changed the ingredients to make a dish that goes well with rice or with drinks.I used white miso this time, but use whatever miso you like. For 2 to 4 servings. Recipe by caramel-cookie

I stopped going out to pubs and bars recently...I had a craving for my favorite dish my favorite one used to serve, called "Yamaimo Teppan", but I didn't have an electric griddle at home...So I made something like it at home using my imagination.Be warned, it's just my imagination!The cooking time will vary depending on your oven, so cook it until it browns nicely.It was still nice and gooey after reheating in the microwave, but I recommend eating this fresh from the oven.I think this would go well with soy sauce. Recipe by nonmam

I love the texture of cooked nagaimo yam.Adjust the seasonings as desired. For 4 servings. Recipe by Yagirinonegichan

When I added yam to carrot soup it was really tasty, so I uploaded the recipe!I added yam at the end so I could enjoy the fragrance, but you can put it in the mixer if you like. For 2 servings. Recipe by Orange Day

Since I always eat nagaimo in the same fashion all the time, I wanted to try something different.The tofu and nagaimo yam give this gratin lots of volume!It also tastes great if you add some imitation crab meat or cheese into the center.You can also try it with vegetables or mushrooms! For 4 servings. Recipe by Momoshiba

I created this recipe since I love grated yam potato and was craving it on a cold day.A quick-prep recipe--just mix and bake!Shirodashi (white Japanese soup stock) is best, but you can also use men-tsuyu (Japanese noodle dipping sauce).Adjust the amount (concentration) of shirodashi to taste. For 2 to 3 servings. Recipe by cocoko

I wanted to eat a refreshing side dish.To enjoy the crisp texture of the vegetables, put it all together right before eating. Recipe by Dr Nihei

I created this recipe because I wanted to make something different using tuna and yamaimo yam.Lotus root is optional, but if you are using it, fry it until it becomes crispy. That adds a nice accent to the dish. If you decide not to use it, fry the garlic in Step 3 instead. Please don't cook the tuna too long. Cook it briefly until browned, and serve on a plate right away.The sauce will thicken in a short time, so please be careful not to burn it. Recipe by Shinsan