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  • Writer's pictureMiwa


Updated: Jan 26, 2022




<Yield> 1 serving

<Prep time> 4 minutes

<Cook time> 0 minutes


1 serving steamed rice

180g yamaimo (Japanese yam) approximately 10cm

3 tablespoons ombu dashi powder / vegetable dashi powder

1 tablespoon Soy sauce


1. Roughly scrape off the skin from the yamaimo. Grate the yamaimo.

2. In a bowl mix together the grated yamaimo, kombu stock and soy sauce.

3. Drizzle the yamaimo mixture from step 2 over rice. Sprinkle with some aonori seaweed if you want.

<Miwa’s tips> ※Watch more on YouTube!

1. Adjust the amount of soy sauce to your liking.

2. Some people are allergic to yamaimo, so please try only a small amount if this is your first time trying it.

<Storage time>

Store the grated yamaimo and rice separately in an air-tight container in a fridge for up to 3 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


2021/05/25 MIWA

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