The term “yam” is something of a misnomer; in America it actually refers to an orange-fleshed, moist sweet potato, whereas the rest of the world knows yams as enormous tubers that measure several feet long, can weigh over a hundred pounds, and have a firmer, drier, white flesh. The garnet yams in this recipe are sweet potatoes with distinctive purplish-red exterior skins.
Nama shoyu is a type of unpasteurized soy sauce that is naturally aged for several years in cedar kegs, giving it a much more full-bodied flavor and complex bouquet than regular soy sauce. It can be found in natural foods stores and through online retailers.
Cooking Note: If you plan to serve this dish a day or two after preparing it, wait to add the yams until just before heating and serving. They tend to discolor and appear brownish as all the vegetables sit together.
— Gladys, www.recipelink.com
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