Chinese yam (Dioscorea opposita variety)
Refers specifically to a variety of Chinese yam, often used in Japanese cuisine for its sticky texture.
Chinese yam is often used in tororo gohan (grated yam over rice).
Japanese yam (Dioscorea japonica variety)
Refers to a variety of Japanese yam, similar to the Chinese yam but botanically distinct. In everyday usage, the distinction is often blurred.
This Japanese yam is very sticky and delicious.
Standard kanji spelling for this yam variety.
Mixed kanji-kana spelling, also seen in practice.
大和 (Yamato, old name for Japan) + 芋 (imo, yam/potato). The name suggests a traditional Japanese variety, though the term now covers both Chinese and Japanese yam varieties.