Why are Americans so repelled by the texture of slime? Could it be because the word itself is so awful? What if we called it bounce instead? Would we like it better? Years ago, in Japan, I learned to love the clean taste and mysterious texture of grated yama imo - surely one of nature's slimiest creations. When you slice this mountain potato it has the texture of jicama, but when you bite in it begins to dissolve in a wonderful fashion, slowly disintegrating beneath your teeth. Grated, it turns into something more resembling melted mozzarella than any vegetable I can think of, a kind of fresh-tasting porridge that separates into long rubbery white strings when you attempt to pick it up.
We need a better word for slime
We need a better word for slime
We need a better word for slime
Why are Americans so repelled by the texture of slime? Could it be because the word itself is so awful? What if we called it bounce instead? Would we like it better? Years ago, in Japan, I learned to love the clean taste and mysterious texture of grated yama imo - surely one of nature's slimiest creations. When you slice this mountain potato it has the texture of jicama, but when you bite in it begins to dissolve in a wonderful fashion, slowly disintegrating beneath your teeth. Grated, it turns into something more resembling melted mozzarella than any vegetable I can think of, a kind of fresh-tasting porridge that separates into long rubbery white strings when you attempt to pick it up.