Chinese herbal remedy Dioscorea polystachya
Dioscorea polystachya, more commonly known nagaimo, Chinese yam or yam of Korea, is a species of plant family Dioscoreaceae. The tuber of yam that can be eaten raw.
It is known in Chinese as the Huai shān (淮山) shān yào (山药) or Huai shān yào (淮山 药).
In Japanese, it is known to nagaimo (長 芋?, Long yam). In addition, the nagaimo is classified as ichōimo (銀杏 芋?, Yam ginkgo leaf) or yamatoimo (大 和 芋? Yamato yam), following the shape of its roots.
In Korea, it is called ma (hangul: 마) sanwu (山芋, 산우) seoyeo (薯 蕷, 서여) or sanyak (山藥, 산약).
In Vietnam, the yam is called Củ mài or khoai mài. When this yam is prepared and used as a medicinal plant, it is called Hoai sơn or Ty giải.
In Ilokano, in the northern Philippines, it is called tuge.
In Japan, Aomori Prefecture is the main production area of nagaimo.
Udon tororo Tamba (丹波 の 黒 豆 と ろ ろ う ど ん?)
Nagaimo grated called tororo Japan
The Chinese yam is an exception among yams, since others can be toxic if they are not cooked. In Japanese cuisine, it is eaten raw and grated, after minimal preparation: the tuber is briefly marinated in a mixture of vinegar and water to neutralize irritant oxalate crystals that can be found on the skin. The raw vegetable is a bland starch, mucilage when grated and can be eaten as a side dish or added to noodles.
Dioscorea polystachya ‘is used in a noodle dish called Tororo udon / soba or as an ingredient binder in the dough lokonomiyaki. The grated nagaimo is known as tororo name in Japanese. In Tororo udon / soba, the tororo is mixed with other ingredients as a tsuyu broth (dashi), wasabi and green onion.
Consumed with bitter melon, yam showed an impact on the weight of its consumers; over a period of 23 weeks, there was a loss of 7 kg in patients
Dioscorea japonica, or Japanese yam, is a species of yam, a plant of the family Dioscoreaceae whose tuber is edible.
This species of Dioscorea originates not only from Japan but also from China, Korea and Assam in India.
In Japan, distinct from that commonly grown, there is a wild variety of Dioscorea japonica: wild yam Japan, endemic variety of meadows and mountains.
Its current name is Japanese Yamaimo (山芋?, Lit. “mountain yam”) for the variety grown and jinenjo (自然 薯?, Lit. “wild yam”) for the wild variety.
Chinese name is Rìběnshǔyù (日本 薯 蓣, lit. “yam Japan”), and Korean cham my (참마) or my dang (당마).
In Japan, Yamaimo can be eaten grated (Tororo) alone on a bowl of rice under the name tororo kake gohan (と ろ ろ か け ご 飯?), Or a barley bowl as the mugitoro gohan (麦 と ろ ご 飯?).
Jinenjo is used as an ingredient in the making of soba (Japanese noodles).
The Japanese yam contains two anti-mutagenic agents, the eudesmol and paeonol.