Translation guide
A tropical yam species (Dioscorea alata) with edible tubers, often purple or white. In Japanese, it is primarily referred to as ダイジョ or ダイショ, but related terms exist.
Referring to the water yam plant or its edible tuber, commonly known as greater yam or winged yam.
The most common Japanese name for water yam (Dioscorea alata). Used in botanical and culinary contexts.
Water yam (Dioscorea alata) is distinct from Japanese yam (ヤマノイモ, Dioscorea japonica) and Chinese yam (ナガイモ, Dioscorea polystachya). Using the wrong term may cause confusion in recipes or botanical discussions.
Water yam is widely cultivated in tropical regions.
Alternative name for water yam, less common than ダイジョ but still recognized.
This water yam is a purple variety.
Literally 'Okinawan yam', sometimes used for water yam varieties grown in Okinawa, but may also refer to other yams.
Okinawan yam is a traditional ingredient in Okinawa.