1.
Japanese yam; mountain yam
A general term for Japanese yams known for their distinctive sticky, mucilaginous texture when grated. Unlike most potatoes and yams, they can be eaten raw.
山芋をすりおろす。
To grate a Japanese yam.
山芋はねばねばしている。
Japanese yams are slimy and sticky.
お好み焼きに山芋を入れるとふわふわになる。
Adding Japanese yam to okonomiyaki makes it fluffy.
A general term for Japanese yams with sticky, mucilaginous flesh. When grated, it produces a slimy paste called とろろ, which is eaten over rice (麦とろ) or noodles. Japanese yams can also be eaten raw, which distinguishes them from most other yams and potatoes.
COMMON COLLOCATIONS:
- 山芋をすりおろす: to grate Japanese yam
- とろろ芋: grated yam paste
- 山芋の短冊切り: Japanese yam cut into thin strips
VARIETIES:
- 長芋: nagaimo — the long, cylindrical variety most commonly found in supermarkets
- 自然薯: jinenjo — wild Japanese yam; prized for its stronger flavor and stickier texture
- 大和芋: Yamato yam — a flat, fan-shaped variety common in the Kanto region
CULTURAL NOTE:
Japanese yam can cause skin irritation when handled raw due to calcium oxalate crystals. It is considered a health food and stamina booster in Japanese folk tradition.