Vacuum Seeled Nagaimo
Staple in Japanese Cuisine
Able to eat raw or cooked
Crisp and sticky when grated; slightly slimy
Mild, slightly nutty, with a hint of sweetness
High in Fiber, Vitamin C & Beneficial Enzymes
grated as a topping, sliced in salads or added to soups and stir-fries
Fresh Nagaimo
Crisp and Slippery when grated; slightly slimy
Mild, Subtly sweet with a hint of nuttiness
High in Fiber, Vitamin C & Beneficial Enzymes
grated as a topping, sliced in salads or added to soups and stir-fries
Able to eat raw or cooked
Lily Bulb (Yurine)
Tender and slightly starchy when cooked
Mild, Delicate, with a subtly sweet and nutty flavor
Rich in Fiber, Potassium & Beneficial Antioxidants
Used in Soups, Stir-Fries, or Steamed Dishes
Big Taro
Firm when raw; creamy, smooth & soft when cooked
Mild, earthy & slightly nutty with a hint of sweetness
High in Fiber, Potassium & Vitamin E
Used in soups & stews
Vacuum Packed Peeled Taro
Firm when raw; creamy, smooth & soft when cooked
Mild, slightly nutty, with a hint of sweetness
High in Fiber, Potassium & Vitamin E
Used in soups & stews
Burdock (GOBO)
Crisp & slightly fibrous when raw; tender when cooked
Earthy, mildly sweet with a hint of nuttiness
High in Fiber, Antioxidants & Vitamins B6 & C
Used in soups, stews, stir-fries or pickled
Taiwanese Prepared Bamboo Shoot
Tender & Crispy
Midly Sweet with earthy, slightly nutty notes
Low in Calories, High in Fiber, contains Potassium & Antioxidants
Ingredient for Stir-fries, soups, salads or a side dish
