Japanese Yam
Dioscorea polystachya — Dioscoreaceae
Italiano: Igname giapponese — Yamaimo
Description
Japanese Yam (Dioscorea polystachya) belongs to the Dioscoreaceae family and is native to Asia. It thrives in Mountain slopes, Forest edges environments across regions including China, Japan, Korea. Botanically, Japanese Yam is slippery starchy tuber. Grated raw tororo Japanese cuisine. Bulbils on vine edible.. It is also known locally as Yamaimo. The edible parts include Roots, Bulbils. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during November, October and September. Nutritionally, Japanese Yam stands out for its Potassium (500.0mg, 11% DV), Magnesium (20.0mg, 5% DV) and Iron (0.5mg, 3% DV). It also provides 1.5g protein and 4.1g dietary fiber per 100g serving. In the kitchen, Japanese Yam offers a Starchy slippery mild flavor profile. Grated raw stewed fried. Common culinary applications include grated raw, stew, fried. Popular preparations include Yam tororo, Yam stew, Roasted root vegetables, Root vegetable soup. For storage, tubers 2wk. Safety note: No toxicity. Antinutrient content is mucilage. Safe lookalike species include Yam cultivated. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Yam tororo
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: grated raw, stew, fried Storage: Tubers 2wk
Recipes
- Yam tororo
- Yam stew
- Roasted root vegetables
- Root vegetable soup
- Mashed wild roots
- Stir-fried Japanese Yam
- Japanese Yam tempura
- Japanese Yam and tofu soup
