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Weird Slimy Vegetables and Recipes
Mucilaginous foods, such as okra, Chinese yams, lotus root, and natto, are widely promoted as being very healthy. The large ratio of mucin contained in such foods helps safeguard and repair the mucous membranes of the body. Eating these foods is a way to prevent or repair stomach ulcers, as well. However, some people think the texture of these vegetables is disgustingly slimy and won’t even taste them.
a.k.a. mountain potato or mountain yam
Produced in China and Japan
Chinese yam is a white root vegetable. When cut into slices, it secretes a translucent slime that is the exact consistency of mucus, yet is totally without flavour.
It is cut into crisp slices as a crunchy accent to roe sushi, or sliced and stir-fried with Jew‘s ear and garlic in a Chinese recipe.
a.k.a. Lady's finger
Produced in Africa, South USA, and India
Okra is indigenous to Africa, and was brought to the United States and the West Indies by African Slaves several centuries ago.
It is a mucilaginous plant as such it gives off a slippery substance when cut. This substance gives okra it's thickening properties. This is why it is so useful in soups and stews. However, when used raw or as a vegetable it shouldn't be cut into too small pieces, as the more it is cut, the stickier it becomes.
Okra is used raw, pickled or cooked on it's own and compliments tomatoes, onions, eggplant, corn and peppers. Many people prefer to eat Okra fried or breaded as this reduces it's slipperyness.
a.k.a. fermented soy beans Produced in Japan
Natto may look like a bunch of gooey deer turds. Fortunately, I can't add smell to hubpages yet. You haven't really experienced natto until you have smelled it. It smells raunchy from the yeast-beasts who already romped in it. Ten seconds after you put it into the bin, it smells something like a week-old pair of dirty socks.
Despite its awful look and smell, natto is super healthy, packed with fiber and other stuff our body needs. Japanese usually eat natto on rice with grilled fish and some seawead.
Produced in Egypt, China and India
This graceful flowering water plant, grown since ancient times, has a place of honour in the history of three great civilisations: Egypt, China and India. Images of the flower appear in the art of all three cultures and to this day it is a symbol of purity, perfection and beauty.
On the culinary side, every part of the plant is used in cuisines of cultures as diverse as China, Japan and India.
Lotus root is the part most often eaten. With swellings along its length, it resembles links of sweet potatoes, growing in strings up to a metre long. Young specimens are peeled and eaten fresh in salads. More mature roots are stir-fried, stuffed and deep fried or simmered in soup.
Chinese food features this starchy vegetable in savoury dishes where it not only adds bulk but also has the property of absorbing richness when cooked with fatty meats.