Japanese Mountain Yam Mashed Potato with Kiwi

By Mari Fujii, Author, The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan

Serves 2

1 Japanese mountain yam (nagaimo),  pealed, round thin sliced into circles, soaked in vinegar water
1 potato (3 ounces), pealed, round thin sliced into circles, soaked in vinegar water
2 kiwi, peeled, fan shape cut or cut round slices in quarters
2 tablespoons honey
vinegar
salt to taste

1. Sprinkle salt onto nagaimo and potato, steam them and mash them in a bowl.
2. After squeezing juice from kiwi, combine it with honey, mashed nagaimo and potato.

Chef Note: Nagaimo is a type of mountain yam, or dioscorea – frequently used in traditional Chinese medicine.