Food Forum
Vol. 30 No. 1  April 2016




Grating, or oroshi, is a traditional Japanese preparation method. Oroshi seasoned with soy sauce and vinegar coats ingredients well. Yacon oroshi reveals the natural taste of this vegetable, which imparts a delicate sweetness to the dish without using sugar.


Makes 2 appetizers

91 kcal Protein 10.8 g Fat 3 g (per piece)

  • 100 g / 3 1/2 oz. yacon
  • 3 T apple cider vinegar
  • 2.5 cm / 1 in. piece ginger, peeled and grated
  • 2 t Kikkoman Light Color Soy Sauce*
  • 1-2 t Kikkoman Soy Sauce
  • 100 g / 3 1/2 oz. sashimi-quality sea bream filet (deboned and trimmed)**
  • Salt
  • Fresh coriander leaves, chopped
  • Fresh lettuce leaves


  1. To prepare garnish, peel yacon, cut 2 thin slices and julienne them; place in water and set aside. Grate the remaining yacon and reserve any juice.
  2. In a microwave-safe bowl***, mix 5 T of the grated yacon together with its juice and 3 T apple cider vinegar. Microwave for about one minute at 800 watts until it comes to a boil.
  3. Cool slightly, add the grated ginger and both of the soy sauces. Set aside.
  4. Slice the sea bream filet into pieces about 3-4 mm / 1/8 in. thick (see photo) and cut each in half lengthwise.
  5. Place the sliced fish in a bowl, add a scant pinch of salt and mix. Leave for five minutes.
  6. Drain the julienned yacon and blot off excess moisture with paper towel. Sprinkle on a few drops of apple cider vinegar, mix and set aside.
  7. Just before serving, stir 2 T of the yacon-vinegar mixture from Step 3 into the fish. Taste and add a little more of this mixture if needed****, followed by the coriander leaves. Mix lightly.
  8. Serve on fresh lettuce leaves, garnished with the julienned yacon.

* If light color soy sauce is unavailable, substitute ordinary soy sauce.
** Instead of sea bream, cooked cocktail shrimp are a tasty option. Mix shrimp with 2 T of yacon-vinegar mix and allow to sit 30 minutes. Just before serving, stir in 1 T of yacon-vinegar mix and chopped fresh coriander leaves.
*** A large, deep bowl is recommended to prevent boiling over.
**** Unused sauce keeps several days in refrigerator.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml