Refreezing Nagaimo

I know refreezing anything is unadvised and will result in a loss of quality. With that in mind, will refreezing the grated pulp of Nagaimo (Japanese mountain yam) result in a disastrous Okinomiyaki (Japanese savory pancakes)? In particular, I'm concerned the emulsifying effect of the Nagaimo being deteriorated, thus resulting in a structurally unsound Okinomiyaki.

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Best Answer

There are three main processes which can cause frozen food to have lower quality than fresh food:

  • Dehydration through sublimation ("freezer burn"). Not really a problem here, since the pulp is going to be mixed with water.
  • Mechanical damage, which occurs when the water freezes, crystallizes, and expands, potentially bursting cell walls. Likewise not a problem here -- the point of the grater is to break the cell walls anyway.
  • Chemical damage, where the chemical decomposition of a substance is accelerated by the freezing or thawing process. A concern for certain enzymes, not really one for stuff that's going to be cooked.

So while I haven't tried it myself, my suspicion is that naga-imo pulp is fine to freeze. I'm making okonomiyaki myself this evening, though, so I'll freeze some pulp and get back to you. ;-)

UPDATE: The frozen/thawed naga-imo pulp was indistinguishable from the fresh pulp.



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Can you freeze nagaimo?

You can cut into small portions (that is required for the recipe you need), wrap with plastic wrap, put in the freezer bag, and store in the freezer for up to a month. If you use always grated nagaimo, you can also grate it first before freezing.

Can you defrost and refreeze Curry?

The answer is yes. But pay attention to the way you thaw and, conversely, the way you freeze. Most foods previously frozen, thawed and then cooked can be refrozen as long as they have not been sitting at room temperature for more than two hours.

How do you store nagaimo yams?

For a yam, nagaimo is rather perishable. It needs to be kept dry, cool and in the dark. For shipping, whole nagaimo is often packed in sawdust but you can wrap it in newspaper and keep it in the refrigerator or another cool place for about 2 weeks. Cut, it should be kept refrigerated and used in less than a week.


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