Translation guide
A starchy tuber used in Japanese cuisine, often grated into a sticky paste or cooked in various dishes.
General term for Japanese yam, often referring to the native variety.
Grate the Japanese yam.
A common variety of Japanese yam, long and cylindrical, often used raw.
Nagaimo can be eaten raw.
Wild Japanese yam, highly prized for its strong flavor and stickiness.
Wild yam is a luxury ingredient.
Referring to the sticky grated yam preparation often served over rice or soba.
Referring to the plant or agricultural product.
Scientific or botanical name for Dioscorea japonica.
Japanese yam is native to Japan.
Japanese yam is known for its sticky, mucilaginous texture when grated. This is often described as ねばねば (nebaneba).
とろろ芋をそばにかける。
Put grated yam on soba noodles.