Recipe for "Avocado with Avocado and Japanese pepper" with a crispy texture and refreshing spiciness!

Here is a recipe for "Yam with Avocado and Sansho (Japanese pepper). The crispy texture of the yam contrasts with the melt-in-your-mouth texture of the avocado, and the refreshing spiciness of the sansho (Japanese pepper) adds a tangy accent to this dish.

Material ( For 2 persons )
Chinese yam (Dioscorea batatas)	150g (5.29oz)
avocado (Persea americana)	one (object)
sesame oil	2 teaspoons
salt and pepper	small quantity

Here is a recipe for "Yam with Avocado and Sansho (Japanese pepper). The crispy texture of the yam contrasts with the melt-in-your-mouth texture of the avocado, and the refreshing spiciness of the sansho (Japanese pepper) adds a tangy accent to this dish.

Avocado with Sansho (Japanese pepper) on yam

Ingredients (2 servings)

150 g yam
1 avocado
2 teaspoons sesame oil
A pinch of salt and pepper

Directions for dressed yam with avocado and sansho (Japanese pepper)

Cut yam into 1 to 2 cm cubes.


Remove the skin and seeds from the avocado, place in a bowl or Tupperware container, and mash roughly with a fork. Use ripe avocados so that they are easy to mash.


Add sesame oil, salt, and powdered Japanese pepper to the avocado container.


Add the yam and mix to complete the salad.

How does Avocado with Sansho (Japanese pepper) taste with yam?

This dish offers a contrast between the crunchy texture of the yam and the melt-in-your-mouth texture of the avocado. The refreshing spiciness of the sansho (Japanese pepper) adds a tangy accent. The sesame oil adds a savory flavor and richness. It is a perfect summer snack. You can also top it with nori (seaweed) or soy sauce if you like.