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  • Dioscorea japonica - Wikipedia
    Dioscorea japonica, known as East Asian mountain yam, [1] yamaimo, or Japanese mountain yam, is a type of yam (Dioscorea) native to Japan (including Ryukyu and Bonin Islands), Korea, China, Taiwan, and Assam [2][3] Dioscorea japonica is used for food
  • Yamaimo: 3 Common Ways to Enjoy Japanese Mountain Yam
    What Is Yamaimo? Yamaimo, or Japanese mountain yam, is a cultivar of yam from the Dioscoreaceae family These long, slender yams, recognizable by their dark brown skin, are among the few edible tubers that can be consumed raw—both cassava and taro must be boiled before consumption
  • Yamaimo vs. Nagaimo vs. Jinenjo: Japanese Yams
    Yamaimo is not the name of a species of yam but the Japanese generic term for edible yams that belong to Yamanoimo-Ka (ヤマノイモ科: the family Dioscoreaceae), which include Nagaimo, Jinenjo, and Yamatoimo (大和芋)
  • How to Plant, Grow, and Care for Dioscorea Japonica
    Yamaimo is native to the mountains of Japan but takes off in North America Most of the problems people have with this glutinous yam is controlling it Its Chinese relative is an invasive species in certain parts of the United States, and also requires maintenance But you can grow yamaimo at home
  • Nagaimo - Just One Cookbook
    Nagaimo is a type of yamaimo (山芋 “mountain yam”), a generic name for yams in the Dioscoreaceae family You may hear the terms nagaimo and yamaimo used interchangeably
  • Yamaimo: Exceptional Tubers That Can Be Enjoyed Raw
    Yamaimo literally means “mountain yam,” but this tuber comes in many varieties and is grown across Japan as a key addition to many dishes, especially in the summer Learn more about this
  • Yamaimo Root Information and Facts - Specialty Produce
    Yamaimo roots, botanically classified as Dioscorea opposita, are elongated, rare Asian tubers belonging to the Dioscoreaceae family The roots grow below ground, producing climbing vines above ground, and are an Asian species valued for their starchy, sticky flesh
  • Yamaimo Nagaimo Yamatoimo (Japanese Mountain Yam)
    Yamaimo (山芋 in Japanese) is very sticky yams that can be eaten raw There are a number of different varieties like the "nagaimo" which has a higher water content, or the "yamatoimo" which is extremely sticky
  • Nagaimo (Japanese Mountain Yam) Salad Recipe - The Spruce Eats
    It is a Japanese yam that, unlike other yams which can only be eaten cooked, can be eaten either cooked or raw Nagaimo is also known as Chinese yam, Korean yam, Japanese mountain yam or is sometimes referred to as yamaimo
  • Yamaimo Teppan Yaki: Fluffy Japanese Mountain Yam Recipe
    Have you ever fallen in love with that fluffy, sizzling yam dish at a Japanese Izakaya? If you’ve ever wondered how to bring that magic into your own kitchen, you’re in the right place! After trying it for the first time at a local pub, I became absolutely obsessed





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