Jinenjo, also called yama or nama imo, is a variety of wild (yama) or cultivated (nama) Japanese mountain yam and has a very power- fully strong energy. Therefore, I use it sparingly, mostly in puréed, creamy-style soups or winter warming stews. It is regularly imported from Japan and can be bought at various Asian markets in the United States of America.
Serves 4 to 6.
Ingredients:
1 large crown of broccoli, washed—peel the fibrous outer layer and chop the stalks and tops into small cubes
2 medium onions, peeled and chopped into cubes
4 inch piece of jinenjo (Japanese mountain yam), peeled and cut into cubes
4 cups water
1/4 teaspoon sea salt
3 to 5 drops of shoyu or tamari
fresh or toasted nori seaweed for garnish
Preparation:
Put the water, onions, and jinenjo into a pot.
Add 1/4 teaspoon of salt and bring to a boil and simmer for 15 minutes with lid on.
Add the broccoli stalks, tops, and the rest of the salt and simmer for another 5 minutes.
Blend straight away and return to pot.
Add shoyu or tamari and simmer for 1 minute.
Serve with either freshly chopped or whole, fried parsley or small pieces of torn-up, toasted nori seaweed.
For variety, substitute the broccoli with either hard winter squash, rutabagas leeks, cauliflower, and/or parsnips.