山芋(やまいも)

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(むぎ)とろ) or noodles. Japanese yams can also be eaten raw, which distinguishes them from most other yams and potatoes.

Common collocations

• 山芋(やまいも)をすりおろす: to grate Japanese yam
• とろろ芋(いも): grated yam paste
• 山芋(やまいも)の短冊切(たんざくぎ)り: Japanese yam cut into thin strips

Types

• 長芋(ながいも): nagaimo — the long, cylindrical variety most commonly found in supermarkets
• 自然薯(じねんじょ): jinenjo — wild Japanese yam; prized for its stronger flavor and stickier texture
• 大和芋(やまといも): 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.