Eat immediately, as the batter will turn soggy if you let it sit once cooked. Hi Bobby, Get it free when you sign up for our newsletter. Nearly anything you can deep-fry is a candidate for tempura batter. Andstay in touch with me onFacebook,Pinterest,YouTube, andInstagram. The potato starch makes the batter lighter and fluffy. Delicious, light and crispy, batter for frying, tempura batter, Japanese batter for frying, tempura batter for frying fish, deep fried seafood batter, fish, fried, seafood, batter, coating, deep fried coating for fish, 2017 WHAT'S COOKIN' ITALIAN STYLE CUISINE. Hawaiian Recipes - Copyright 2011-23 Hawaiian Entertainment Group. 1 Add the flour, salt and sugar to a mixing bowl 2 Gradually whisk in the chilled sparkling water - do not over-whisk as this will cause gluten to develop in the flour which will form a heavy batter. I recommend using chopsticks (rather than a whisk) to mix the flour and water roughly a few times and leave some lumps. You can also use chopsticks or spoons if you dont want your hands covered in batter. You can check the approximate temperature by dropping the batter into the oil. Here I share tasty and accessible recipes so that you can bring a taste of Japan to your own kitchen. This multi-award winning family run takeaway with counter dining was named one of the 50 best fish and chip takeaways in the UK in 2023. Watery vegetables wont stick to the batter, and the moisture will cause them to burn easily during cooking. This goes for any fritter type dish, but using sparkling water or even lager beer creates superior results. Easy and a pure delight every time! Over the years I have adapted over 2k recipes from their teachings. Shrimp tempura is the best known, and chicken tenders or fish fillets work, too. Always sift the flour. At least in Japan, tempura batter is normally bland/plain. Cheers. Directions: Mix all ingredients, with the exception of the oil. There are two reasons for this. Others say you have to use water that's so cold, it's basically just a block of ice. Course: Dinner , Lunch , Main Course , Some sources say tempura comes from the Portuguese word tempero, which means seasonings, while others reference the Kanji definition (Japanese-Chinese characters). A great standard quick and fool proof recipe, very simple and I use it for fish, onion rings and cut up vegetables. Traditionally, tempura is often cooked in sesame oil. If for some reason the batter won't be used right away, place it in the refrigerator temporarily (for a few short minutes) to keep it ice cold until you're ready to deep-fry your tempura. Staying hydrated is important in the fall and winter just as it is in the summertime. Chikuzenni (Nishime/Gameni) Simmered Chicken and Vegetables, Mushroom Miso Soup (Kinoko no Miso Shiru), Uni Cream Pasta (Creamy Sea Urchin Pasta), Dos and don'ts when making tempura batter, Extra tips and tricks to make amazing tempura batter, How to cook tempura dishes by ingredients, Authentic Japanese Tempura Batter (with secret tips! . Yes and no. There are no hard to get ingredients or difficult steps to cooking. This recipe will show you how. Shes been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. To make tempura, deep-fry the ingredients in neutral cooking oil at 350 degrees Fahrenheit until lightly golden. To save time, you can also purchase pre-mix tempura flour from your local grocery store. * Percent Daily Values are based on a 2000 calorie diet. I keep a big water bottle at the office which I refill throughout the day and sip on seltzer water [] Mix together the flour, cornstarch, baking powder, and salt. Leaving the crumbs in the oil will cause them to burn and make your oil bitter and discoloured, spoiling future batches. Recipe from Good Food magazine, April 2017 Goes well with Choose the type of message you'd like to post All you need are vegetables, shrimp, all-purpose flour, and water. Rate This Recipe: 5 from 2 votes. While you are waiting for the water and flour to chill, prepare your tempura ingredients by washing, cutting and drying them with a paper towel. Plan and prepare your dinner before you begin. Mix salt and Matcha powder to make the Matcha salt. Partly because we don't want the batter to be overpowering, the goal is to allow the unique flavour of each ingredient to shine through. This makes the flour lighter and easier to incorporate into the batter when it's mixed. Interestingly, many professional tempura chefs in Japan use white sesame oil made from raw sesame seeds. Shake off any excess before lowering the shrimp into the hot oil carefully. Always sift the flour. Using sparkling water allows the carbon dioxide gas to heat the batter from inside as well. !Rochester Chinese Restaurant, Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. What Can You Deep Fry In a Tempura Batter? We're having a late snack of broccoli and onion tempura with rice tonight! Make sure the frying oil is at high temperature. Preheat oven to 450F. Contents show Take a Look The great thing about Japanese tempura batter is that it is easy to prepare, and you'll have your fresh and crunchy tempura ready in no time. Authentic Japanese Tempura Batter (with secret tips!) cup (180 ml) dashi (Japanese soup stock) (or cup water + 1 tsp dashi powder). This is now my recipe! Therefore, you can pull out the tempura when it becomes crunchy and light gold. For seafood, try shrimp, squid, crab, lobster, or any white fish such as perch or cod. Powered by, Love Biscotti Download our Ebook with 25 Doctored Cake Mix Biscotti! Here are a few examples of Japanese dishes that are served or made with tempura: My personal favourite is zaru udon with tempura in summer! Here is a list of some of the most commonly used tempura ingredients in Japan: (List in based on the ranking done by Livedoor News (2018).) In Japanese cuisine you won't see as much fish tempura as shrimp and veggies though, due to most Japanese would prefer fresh fish in their sushi rolls. Do not crowd the pot. The batter is a simple mixture of flour, egg and water. If gluten forms, the tempura won't be crispy. There is even a theory that the name "tempura" comes from the Portuguese word "tempero" which means "seasoning". Place sparkling water in the fridge too. In my recipe, I mix 30g potato starch into 150g cake flour. This can be prevented by drying each ingredient thoroughly with a paper towel and then coating them with a thin layer of flour before dipping them in the tempura batter to help it stick. Not only that, but your tempura won't have the iconic bubbly look that it's supposed to have. garlic powder. Next, pour the flour and half your potato starch into a mixing bowl and mix thoroughly. This keeps the batter fizzy and the end-result light and crispy. However, too much flour will produce a batter with a very tough crust, and too little flour will produce a fragile crust. Note: The information shown is Edamams estimate based on available ingredients and preparation. Jul 31, 2018 - Shrimp Tempura is the perfect Japanese appetizer made with a light batter and fried super crisp in just 15 minutes. Check it out, Wonton MiniBowls with Filling recipes Appetizer, My inspiration came from my Italian Grandmother and Mom. Seafood such as halibut, whole smelt, or even oysters and vegetables including zucchini, squash, carrots, onions, and eggplant all come out covered in a tasty golden-brown crust that's indulgent and feather-light at the same time. Homemade Shrimp Tempura Batter | Tempura batter, Tempura, Easy fish recipes In Japan, Tempura () is serious stuff. Theres plenty of batter for a pound of jumbo shrimp and two bell peppers." Prepare the shrimp. Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. Plus, practically anything that can be deep-fried can be coated in tempura batter. This helps the batter stick to the ingredient. For the case of tempura, the hot oil enhances the natural sweetness and flavors of whatever youre frying, at the same time, devoid of greasiness. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. What went wrong exactly? A slightly thicker batter will create a thicker coating on the fried food. This makes the flour lighter and easier to incorporate into the batter when it's mixed. The success of your tempura is in the batter. Store unused up to one week. So, only prepare the batter ingredients when you are ready to begin frying. Tempura Batter Recipe | FishEx Seafoods You can also find other seafood being fried up. When the oil reaches the right temperature, dip one piece of vegetable or shrimp in the batter, let the excess drip off for a second or two, and very gently place it into the hot oil. It is also not hard to make at home if you follow a couple of tips. Other popular ingredients such as Japanese mushrooms (shiitake and oyster), eggplants, okra, shiso leaves, and shishito peppers are also suitable for frying in the batter. Just cut them into cubes or small pieces, dip and fry, Terrific for parties, events, game day and snacks. (Feel free to comment below for more advice! Place on paper towel when out of oil and nicely browned to absorb the excess oil. Key techniques to make the best tempura batter Use low protein flour to make the batter. Our Best Tempura Batter Recipe - The Kitchen Community Tempura Recipe | Alton Brown | Food Network 1 tablespoon blue cheese or ranch dressing, Serve the fish with hot sauce on top and a side of blue cheese dressing for dipping. Lay the shrimp out and dust both sides of each one with cornstarch. Beat white until frothy and light. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Ensure the vegetables cook properly by turning them regularly. Asian Food Japanese Food Easy Tempura Batter Recipe By Setsuko Yoshizuka Updated on 06/22/22 Tested by Colleen Graham The Spruce Eats / Ahlam Raffii Prep: 5 mins Cook: 10 mins Total: 15 mins Servings: 6 servings Yield: 2 cups 1432 ratings Add a comment Show Full Nutrition Label When you make homemade dashi for miso soup, save a portion to make the sauce. That also helps the batter to be light. Sushi with tempura in Japan is usually nigiri sushi with the tempura served on top of rice (rather than rolled) with special sweet sauce so that the tempura stays crispy. The batter can even be used to make onion rings. Next, straighten the shrimps by scoring very shallow vertical cuts on their bellies (about 1/8 inch deep). Your guide to perfectly crunchy tempura from Indo and Sado chef-owner Once the seafood is out of the oil, lay it on the rack to drain. Yes! I hope you enjoy making delicious homemade tempura with this authentic Japanese tempura batter recipe! They cook and shoot photos/videos at their home kitchen(s.). These ingredients will improve the flavor of your tempura and make the skin extra-crispy. Because this batter is thin, it is not suitable for air fryer cooking and you would need a tempura recipe specifically created for air fryer use. Heat the oil for deep-frying before the tempura batter is prepared to ensure the oil is ready and that the batter is at its coldest when it hits the oil. In Japan, tempura batter is almost plain. To achieve such results, we need to prevent gluten forming as much as possible. I don't have an air fryer myself so it's not something I can develop here at this time. Tempura Fish Nuggets - A Family Feast You can also use wooden chopsticks to check; when you dip your chopsticks in the oil and see small bubbles forming, its ready for deep-frying. (-) Information is not currently available for this nutrient. Yes, you can find premade tempura mixes for sale online or at your local grocery shop. Turn your favourite ingredients into delicious tempura with this light and crispy Japanese tempura batter! We may earn commission from links on this page, but we only recommend products we back. It is made by coating seafood and vegetables in a light, airy batter and frying them to perfection. Cut your root vegetables into even slices so they can cook properly. Hubs wants more! How to Make a Tempura Batter - Great British Chefs Hungry? Dont make the tempura batter ahead of time. Firstly, we don't want the batter to be overpowering, the goal is to allow the unique flavour of each ingredient to shine through. Fold all ingredients together and beat only until smooth. Tempura Batter-Fried Fish - Aloha With Love The more oil you have, the more ability the oil will have to sustain its ideal temperature throughout frying. Then, lower the heat and let it simmer until the sugar is completely dissolved. Tempura Batter. Carefully place them into the oil and allow to fry until crispy but. Fold flour and cold water into egg whites until the batter is just barely mixed. Ingredients used for tempura are often called "tane" (). Modified: May 28, 2023 by Yuto Omura. Don't prepare the tempura batter ahead of time as it will not yield the best results. We love our readers all the best Claudia, Copyright What's Cookin' Italian Style Cuisine. Too much batter runs the risk of a crispy exterior and mushy interior. Most tempura restaurants use untoasted sesame oil or their own special blend of oil. Wish to learn more about Japanese cooking? I also recommend keeping the batter in the fridge between batches to maintain the cold temperature. However, as the cooking method of deep-frying with flour batter was already established in Japan beforehand, the origin of tempura can be somewhat disputable. Crispy on the outside, tender and flaky on the inside - you'll love our Tempura Fish Nuggets! Fry a few pieces at a time 2 to 3 minutes or until golden brown. While the actual process of making the tempura batter is simple, the trick is to avoid overworking it. Stay glued to learn more. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Fish Tempura Recipe - Japanese Cooking 101 1 pound cleaned shrimp, scallops, lobster chunks or bites size pieces of any white fish, calamari or any other fish you prefer, Other Meats: Chicken, Pork, Steak or any other meat you prefer, You can even use this batter to dip sandwiches like Monte Cristo and deep try, Try your favorite Hot sauce for dipping with blue cheese dressing or. Hi Yuto, thanks for the recipe! For popular ingredients, I've made a guide so please see above for more information. Serve fish with Matcha salt. A lot of fish today are previously frozen and get watery when defrosted. Best Tempura Batter Ever | What's Cookin' Italian Style Cuisine Note that vegetables require only about one to two minutes to cook. (Preferably an unopened bottle.). Glad to hear you and your husband enjoyed the recipe, thanks again! Dip fish, shrimp or vegetables into batter, swirling to coat. I will keep adding more and more when I make individual tempura recipe post here. Cooking temperature: 160C (320F)Cooking time: 4-5 minutes (for thin rounds or sticks), 6-7 minutes or until you can easily pierce the centre with a skewer (for thick rounds). Dip seafood such as shrimp, halibut, or scallops in batter and deep fry in hot oil. Would really appreciate the process required using an air fryer. Ice water, sifted flour, and hot oil are just a few of the key factors that will produce restaurant-style results. In some cases, you need to modify the batter slightly to make it work every time. In a mixing bowl, whisk together egg and water. Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. Sharing of this recipe is both encouraged and appreciated. Salt fish and leave for 10 minutes. Instead of a whisk, use chopsticks to mix the tempura batter ingredients. When making tempura at home, the goal is a crispy yet airy coating that doesnt absorb oil when deep-fried. Homemade Shrimp Tempura Batter - Simply Home Cooked Consider this your ultimate tempura-making guide! ), How to make authentic light and crispy Japanese tempura batter. At home, you can also use a neutral-flavored oil such as vegetable or rice bran oil or canola oil, and simply add a touch of sesame oil for a deliciously nutty aroma. Created by Cooking Hawaiian Style - Hawaiian Recipes. Form into two patties (four patties for 4), each slightly wider . Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Make sure you do not actually add ice cubes to the tempura batter. Haha well if it's crazy then I'm crazy too! If you need to fry more than one pound of fish or seafood, start by doubling the tempura batter ingredients, but make one batter at a time. Your favorite sauce Sweet and Sour Asian Style Sauce see all recipe suggestions below. Do not leave it in there as it can cause stickiness or burning. Nutrition information Advertisement ingredients Units: US 1 cup all-purpose flour 2 tablespoons cornstarch 12 teaspoon salt 1 cup ice water (if you desire a beer batter) or 1 cup beer (if you desire a beer batter) 1 egg yolk 2 egg whites, stiffly beaten directions Stir together flour, cornstarch and salt. It might seem random, but Portugal was one of very a few countries that Japan traded with back then and before that point, there was not really a culture of deep frying or cooking things with a batter. Cook for 6 - 8 minutes. HEB Frozen Tempura-Style Breaded Shrimp with Sweet Chili Sauce Heat the oil on medium-high heat. kosher salt, plus more for serving 1 large egg, whisked Buffalo Hot Sauce for dipping: 1 cup hot sauce or wing sauce of choice. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. Please read my. It is an ART FORM. Note, the oil should be at 375 degrees. Tempura Fried Halibut With Garlic Aioli Recipe - The Spruce Eats This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up. Tempura needs to be deep fried in an oil with a high smoke point. The secret to making a light, crisp coating that doesnt absorb oil when fried is in the batter and deep-frying technique. Who can resist delicious crispy homemade vegetable tempura? paprika. Refreshing Matcha tea flavor and saltiness go very well with the mild taste of white fish. First, coat it in flour, then quickly dip it into your batter. Plus, note that cold batter doesnt absorb excess oil as it fries. And when mixing the batter, dont mix too much because that will develop gluten. You can even drizzle any leftover batter straight into the oil to make a large batch of tenkasu! The oil should be preheated to 180C (355F). (allow 2 weeks for shipping), https://www.whatscookinitalianstylecuisine.com/2014/01/best-ever-tempura-batter-recipe-with.html. It does make a perfectly light and crisp batter, but it's pretty expensive. Serve with: an amber ale. Serve immediately with dipping sauce in a small bowl. Heat the oil to 350 F degrees. Since it's a small batch, will get to try out the deep fryer instead of the usual electric wok. It should be light, not soggy or thick or oily. When at home, we rarely eat tempura on its own. Also, you can coat and fry a range of vegetables in tempura batter, including mushrooms, broccoli, sweet potatoes, and bell peppers. If you want to use this recipe for sushi, nigiri style and sweet tempura sauce are must. Main Dishes Japanese Food Fish and Seafood Tempura By Hank Shaw Updated on 07/31/21 Tested by Rick Horiike The Spruce / Diana Chistruga Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 4 servings 185 ratings Add a comment Show Full Nutrition Label Plus, they make the fried batter crispier and less greasy. Between batches, clean the oil by scooping up the crumbs (called. Think the electric wok is better. Tempura fries best between 160-180C so by heating it to the higher end, this should accommodate for the cold items bringing the temperature down slightly, then the temperature should go back up as it cooks. Tempura Batter Recipe (Easy & Authentic) - Hungry Huy This method of preparing shrimp is called Hana o sakaseru in Japanese. Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot. I use the Japanese violet cake clour with only 8 % of protein. However, using eggs and chicken (chicken tempura) is common in Oita Prefecture. You don't need to pre-cook the vegetables, cutting them small or thin should be enough. Only 2 carbs, 10 grams protein and 10 grams of fat. In the 21st century, tempura is often served on top of rice or soba noodles. (peeled with the tails left on, and deveined; leave on the shell section nearest the tail), (for deep-frying; or use a ratio of neutral-flavored oil to sesame oil of10 to 1). That only happens in expensive specialist tempura restaurants. Here are the most common ways to eat tempura in Japan: That being said, the batter is not flavoured and barely salted and the coat is very thin. The sauce itself is delicate but has all the sweet-savory flavor you need to accentuate the enjoyment of fresh, hot tempura. Your cooked vegetables should have a pale blonde color. Secondly, as you rightly mentioned, tempura is not expected to be eaten as it is but rather dipped in a dipping sauce or dipped in salt (the high-end Japanese tempura restaurant way). Tempura Batter - a great standard quick and fool proof recipe, very simple and I use it for fish, onion rings and cut up vegetables. Since lumps are fine in this recipe, it's okay to pour it onto the flour, but you need to whisk the egg into the water first. This Is the Crispiest Fried Fish You'll Ever Eat - Food & Wine Prepare 3-4 Tbsp of warm tentsuyu in individual small bowls and serve the grated daikon on the side. In Japanese cooking, deep frying is an art, and it takes some know-how and practice to execute desirable results. Another way to prevent gluten from forming is to use ice cold water. Today, most of the worlds best tempura houses are located in Japan. She is a noted chef and avid gardener. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Beat everything together until smooth except blue cheese for around 2 minutes, fold cheese in at the end, best served after 24 hours refrigerated. A lot of Japanese cooking blogs have their own tricks for getting the best batter at home. When done properly, the oil in the deep fryer, or pan, stays in the deep fryer and the result is crispy tempura with only a smidge of oil in your food. Tempura is about preparation and speed. When batter is smooth use a fork to dip your shrimp or veggies into the mix and place in hot oil to fry to perfection. Make the batter right before deep-frying to avoid activating the wheat gluten. 3 Before dipping the batter coat you chosen ingredient in flour to help the batter stick 4 Next dip in the batter and let any excess drip off 5 Thanks so much for sharing!You can find best japanese restaurant in rochester mn, I must try this!! The tempura-style batter is said to have been brought to Japan by Portuguese missionaries in the 16th century, during the Muromachi period. This is why rather than mixing the batter and putting it in the fridge, I chill the ingredients separately and mix them together just before frying. Thanks for your question. Nick Bognar at Indo. The batter wont become dark brown since it contains potato starch. It takes longer for gluten to form when the batter is mixed at a low temperature so it's essential to use cold (preferably ice cold) water when making your tempura batter. What ingredients do you need? Noriko and Yuko, the authors of this site, are both from Japan but now live in California. The tempura coating is less crispy if the protein content of the flour is high. Some popular brands to try include Kikkoman tempura batter, Mr. Hung tempura batter, and Dragonfly tempura batter. Thank you for trying the recipe and sharing your experience. Dust with cornstarch. Place frozen shrimp on a foil-lined baking sheet, leaving space between shrimp. You haven't had tempura at its best until you've had it freshly fried. Chop the garlic roughly and put into a mortar and pestle. (The "katakuriko" potato starch that I use can be purchased here on Amazon.). Coat your ingredients in a thin layer of flour and then dip them in the batter. STEP 1 To make the batter, mix the flours with a pinch of sea salt. DIY Tempura Batter 4.3 (68) 53 Reviews 11 Photos Make your own tempura batter. 325 calories 3g fat 63g carbs 8g protein Show Nutrition Label This wheat-free, gluten-free, and dairy-free tempura batter is made from rice flour, in the traditional way. Feel free to click on the links to see my specialised recipes for each ingredient. This sauce is made from mirin, soy sauce, and dashi. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Put the arrowroot egg replacement and the rest of the flour into a large bowl. For adventurous palates, try using tempura batter next time you're deep-frying. Once coated, dip your items into the batter gently. Tempurais a popular Japanese dish of vegetables and seafood coated in a very light and airy batter and fried to perfection. Scoring the belly, though, keeps the shrimps pretty straight, at least in my experience. Try using chopsticks to mix the ingredients of the tempura batter together instead of a whisk, to minimize air and risk of over-mixing the batter. Mix them and place the bowl in the fridge for 20-30 minutes. Start with about 3/4 cup of cold water, dip and fry a veggie, and add a little more water if it's too thick. On the other hand, vodka helps to remove excess moisture in the batter, while the carbonated water makes the tempura bubblier and lighter in texture. However, if you put the tempura on top of rice (nigiri style), it will work and that's how we combine tempura and sushi in Japan. The amount and type of starch you use for frying affects the crispiness of tempura. This step is most important for shrimp and fish. Prepare the second batter for the second pound of seafood only when you have gone through the first pound of fish. Season the seafood with salt and set it aside. Tempura Batter Recipe - Food.com "The idea is to get a good amount of batter on each piece without making it too heavy," Bognar says. Colleen Graham. Making this tempura batter is simple, and the ingredients are kitchen staples. Cassie brings decades of experience to the Kitchen Community. Use an instant-read thermometer to get an accurate temperature reading. Whatever you choose, the key is to coat it accordingly. Serve! Thank you for your feedback, I'll update the post with more advice on how to perfectly cut and cook the most commonly used vegetables. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Then add the carbonated water. Generally, tempura is best deep fried between 160C (320F) and 190(375F). Ainsworth's Fish and ChipsCaernarfon. Keep the batter cold at all times (store it in the refrigerator if needed). Home Entre This post may contain affiliate links. This simple batter is totally worth .css-1es3cx1{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.0625rem;text-decoration-color:#004685;text-underline-offset:0.25rem;color:#004685;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;}.css-1es3cx1:hover{color:#595959;text-decoration-color:#595959;}deep frying in your home kitchen. Get your heavy-bottomed pit, pour about two inches of clean new oil from the pot's bottom, and heat to 350 F. I currently live in Japan, so I always use Kewpie mayonnaise. Tempura batter recipe- How to make amazing tempura at home Once cooked, place on a wire rack to allow the excess oil to drip off. Can I use rice flour (1:1) for this batter? It should not be considered a substitute for a professional nutritionists advice. Nagaimo (Dioscorea opposita, Chinese yam).