Hi Everyone , I am a new poster . I`ve been living in Japan on and off for the last 27 years . I`m very excited to find this food page and surprised and delighted at how knowledgeable you guys are . Just my 2 cents about mountain potato . I think when you cook it it`s a bit like Natto the heat seems to destroy the stickiness . When you soak it you do get rid of the Aku , skum or bitter tase but it remains sticky . I love it in salad , sliced into matchsticks ,put it in a little pile on your plate and top it with Katsuoboshi , bonito flakes and add a little soy sauce , very simple but good . I also love it in Okonomiyaki as some of you have already mentioned and find it`s hardly necessary t add any water to the mixture , it makes the pancake more springy (?) another one who could never be a food writer . I went to a very famous restaurant in Akasaka the first time I had it ,the variety they use is slightly different , if my memory serves me correctly it was rounder in shape and I was told it was firmer and stickier . It was served over Mugi gohan , Barley mixed with white rice .
