Is Japanese Mountain Yam (Nagaimo) just like taro root? I’ve seen it is made right into a paste just like poi and I’m very intrigued.



I know taro isn't a nightshade, but Nagaimo and white taro almost have a similar appearance and the quality that allows to be made into a poi-like substance intrigues. I know in taro it has something to do with binding the starches.

submitted by /u/GleepGloopGlop
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