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Yamaimo
These small relatives to the taro root have a slippery texture when boiled and are used in Japanese dishes.
Yamaimo is often eaten raw, grated over miso soup or on soba noodles. It is also a key ingredient in okokomoyaki, a type of Japanese pancake filled with vegetables and meat, and gives it its soft a fluffy texture.
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EnglishMountain Potato