CHINESE YAM (PREORDER)

~30 - 35 lbs Chinese Yam aka "Nagaimo", "Mountain Yam", "Zhong-Guo-Huai-Shan", "Shan-Yao", "中国淮山", "山药" Chinese yam has a long cylindrical shape with tan-colored skin, fine white hair, and black dots/eyes throughout the skin. The flesh is white and crisp with a slimy texture. The taste of Chinese yam is mild, sweet, and nutty, which resembles the flavor of a water chestnut. Chinese yam can be eaten either raw or cooked. It is most commonly used in soup and stew. Do not overcook the Chinese yam or else it will break apart. Handling Tip Selection Chinese yam is firm and heavy for its size. The skin is smooth with few fibrous roots and no signs of bruises or discoloration. Storage Chinese yam should be stored at 37.4°F (3°C). The typical shelf life is three to five months. Chinese yam is not sensitive to ethylene, a naturally occurring gas that regulates ripening. Chinese yam produces a low level of ethylene.