Glossary - Ingredients



High-nutritious yams that are very sticky when grated


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. Grate the yam to make "tororo" which can be put on rice, or used in dressings for sashimi or vegetables. Yams offer different textures: crispy when cut raw, and soft and creamy when cooked. The inside of the yam oxidizes quickly and turns brown after peeling the skin, but you can dip it in vinegar water to prevent this.


Contains carbohydrates, potassium, dietary fibers, and vitamin B1. This vegetable is so packed with nutrients that it's been used as a tonic for a long time.


Can be stored in a cool, dark place wrapped in newspaper when not yet sliced. If already sliced, wrap the cut end in plastic wrap and store in the refrigerator.


Yamaimo are a traditional vegetable eaten in Japan since before the Jomon period (~12,000-500 BCE), its history is longer than the one of rice in Japan. The yamatoimo variety is also called a ginkgo yam as it looks like the leaf from a ginkgo tree.


When grating yamaimo into tororo, your hands may start to get itchy. This can be prevented by soaking the yam in vinegar water for about 10 minutes or soaking your hands in vinegar water before grating.

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