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](https://www.masterclass.com/articles/yuca-fries-recipe) and taro must be boiled before consumption. 

*Yamaimo* has a lightly sweet flavor similar to [jicama](https://www.masterclass.com/articles/how-to-use-jicama-in-the-kitchen). When grated, *yamaimo* takes on a sticky, slimy texture, which you can use as a binding agent, serve as a standalone side dish, or a topping for crudité-style salads, soups, noodle dishes, and [stir-fries](https://www.masterclass.com/articles/vegetable-stir-fry-recipe). 

That pasty, pulpy stickiness is *yamaimo*’s calling card; grated *nagaimo*, or Chinese yam—a close relative also from the *Dioscoreaceae* family often mistaken for or sold as *yamaimo* in Asian grocery stores—has a looser, more watery consistency and milder flavor. 

The beauty of this slippery vegetable is in its versatility: Enjoy *yamaimo* raw, grated, and sliced, or give it a quick pan-fry for a salty, satisfying snack or appetizer.

1. __Grated__: In Japan, grated *yamaimo*, called *[tororo](https://www.masterclass.com/articles/tororo-explained)*, is widely eaten as a porridge with dashi and sliced green onions. Still, it’s also the secret ingredient for fluffy *[okonomiyaki](https://www.masterclass.com/articles/okonomiyaki-recipe)* (savory Japanese pancake) and *karukan*, a spongy, cake-like confection from Kyushu. The starch helps bind the batter’s components but is light and silky enough not to turn soggy or heavy when cooked or steamed. *Tororo* is also a common addition to udon or soba noodles (*tororo* soba), miso soup, or a garnish on a serving of *[natto](https://www.masterclass.com/articles/what-is-natto)*—sticky fermented soybeans.
2. __Pan-fried or sautéed__: Like sweet potato and other similar root vegetables, slices of *yamaimo* turn soft and creamy when pan-fried in a bit of olive oil to a crisp, golden brown and garnish with shredded nori. 
3. __Raw__: *Yamaimo* is commonly peeled and sliced or [julienned](https://www.masterclass.com/articles/learn-knife-skills-how-to-julienne-carrots-and-onions-3-ways) into thin strips, and either added to a salad or consumed on its own, seasoned with shōyu (soy sauce) or [ponzu](https://www.masterclass.com/articles/ponzu-sauce-recipe). 

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In Japan’s Edo Period, *yamaimo* was known as “the mountain eel” and considered an aphrodisiac. These days, it’s just the humble Japanese mountain yam—but its culinary tricks are still swoon-worthy.


In Japan’s Edo Period, *yamaimo* was known as “the mountain eel” and considered an aphrodisiac. These days, it’s just the humble Japanese mountain yam—but its culinary tricks are still swoon-worthy.


Yamaimo: 3 Common Ways to Enjoy Japanese Mountain Yam

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 <a href='https://www.masterclass.com/articles/yuca-fries-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/yuca-fries-recipe","linkCopy":"cassava","category":null}'>cassava</a> and taro must be boiled before consumption.

What Is Yamaimo?

Yamaimo has a lightly sweet flavor similar to <a href='https://www.masterclass.com/articles/how-to-use-jicama-in-the-kitchen' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-use-jicama-in-the-kitchen","linkCopy":"jicama","category":null}'>jicama</a>. When grated, yamaimo takes on a sticky, slimy texture, which you can use as a binding agent, serve as a standalone side dish, or a topping for crudité-style salads, soups, noodle dishes, and <a href='https://www.masterclass.com/articles/vegetable-stir-fry-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/vegetable-stir-fry-recipe","linkCopy":"stir-fries","category":null}'>stir-fries</a>. That pasty, pulpy stickiness is yamaimo’s calling card; grated nagaimo, or Chinese yam—a close relative also from the Dioscoreaceae family often mistaken for or sold as yamaimo in Asian grocery stores—has a looser, more watery consistency and milder flavor.

What Does Yamaimo Taste Like?

The beauty of this slippery vegetable is in its versatility: Enjoy yamaimo raw, grated, and sliced, or give it a quick pan-fry for a salty, satisfying snack or appetizer.<ol class="mc-m-4"><li class="mc-my-4"> 1. Grated: In Japan, grated yamaimo, called <a href='https://www.masterclass.com/articles/tororo-explained' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tororo-explained","linkCopy":"tororo","category":null}'>tororo</a>, is widely eaten as a porridge with dashi and sliced green onions. Still, it’s also the secret ingredient for fluffy <a href='https://www.masterclass.com/articles/okonomiyaki-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/okonomiyaki-recipe","linkCopy":"okonomiyaki","category":null}'>okonomiyaki</a> (savory Japanese pancake) and karukan, a spongy, cake-like confection from Kyushu. The starch helps bind the batter’s components but is light and silky enough not to turn soggy or heavy when cooked or steamed. Tororo is also a common addition to udon or soba noodles (tororo soba), miso soup, or a garnish on a serving of <a href='https://www.masterclass.com/articles/what-is-natto' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-natto","linkCopy":"natto","category":null}'>natto</a>—sticky fermented soybeans. </li><li class="mc-my-4"> 2. Pan-fried or sautéed: Like sweet potato and other similar root vegetables, slices of yamaimo turn soft and creamy when pan-fried in a bit of olive oil to a crisp, golden brown and garnish with shredded nori. </li><li class="mc-my-4"> 3. Raw: Yamaimo is commonly peeled and sliced or <a href='https://www.masterclass.com/articles/learn-knife-skills-how-to-julienne-carrots-and-onions-3-ways' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-knife-skills-how-to-julienne-carrots-and-onions-3-ways","linkCopy":"julienned","category":null}'>julienned</a> into thin strips, and either added to a salad or consumed on its own, seasoned with shōyu (soy sauce) or <a href='https://www.masterclass.com/articles/ponzu-sauce-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/ponzu-sauce-recipe","linkCopy":"ponzu","category":null}'>ponzu</a>. </li></ol>

3 Common Ways to Enjoy Yamaimo 

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In Japan’s Edo Period, yamaimo was known as “the mountain eel” and considered an aphrodisiac. These days, it’s just the humble Japanese mountain yam—but its culinary tricks are still swoon-worthy.

In Japan’s Edo Period, yamaimo was known as “the mountain eel” and considered an aphrodisiac. These days, it’s just the humble Japanese mountain yam—but its culinary tricks are still swoon-worthy.
