All About Tororo: How to Prep Grated Japanese Mountain Yam

*Tororo* is grated *yamaimo*, or Japanese mountain yam, 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-guide)* and taro must be boiled before consumption. When grated, *yamaimo* takes on a sticky, pulpy texture, which you can use as a binding agent in vegan cooking, serve as a standalone side dish, or a topping for crudité-style salads, soups, noodle dishes, and [stir-fries](https://www.masterclass.com/articles/how-to-make-a-perfect-stir-fry). *Yamaimo* is often confused with *nagaimo*, commonly known as Chinese yam, a close relative from the *Dioscoreaceae* family, which is native to East Asia. *Yamaimo* has lighter, thicker skin and a similar but slightly sweeter flavor. The two types of yam are used in many of the same culinary applications. This interchangeability is so prevalent that Western grocery stores sometimes sell *yamaimo* under the “*nagaimo*” label. In Japan, *tororo* is beloved for its texture. Use a microplane to grate the yam: the finer the texture, the lighter the mouthfeel will be. Here are a few other ways to use *tororo*: 1. __As a side dish__: *Tororo* has a mild flavor similar to [jicama](https://www.masterclass.com/articles/how-to-use-jicama-in-the-kitchen), so it’s usually served with a dashi shōyu (soy sauce seasoned with kelp and dried bonito) to enhance its umami, along with thinly sliced scallions, extra katsuobushi ([dried bonito flakes](https://www.masterclass.com/articles/bonito-flakes-explained)), and optional wasabi for a little extra heat. 2. __As a thickener__: *Tororo* is often the secret ingredient for fluffy *[okonomiyaki](https://www.masterclass.com/articles/okonomiyaki-recipe)* (savory Japanese pancake). The starch helps bind the batter’s components but is light and silky enough not to turn the pancake soggy or heavy when cooked. 3. __As a gluten-free batter__: You can use *tororo* as a standalone ingredient in a pared-down *okonomiyaki*-style batter, using an egg or a bit of potato starch to give the batter more body. Drop the batter into a hot pan and fry it like a pancake. 4. __As a topping__: *Tororo* is a common addition to udon or soba noodles (*tororo* soba), miso soup, or atop a serving of *[natto](https://www.masterclass.com/articles/what-is-natto)*, sticky fermented soybeans. 5. __As a mix-in__: You can serve cold tororo served over cooked wheat porridge (known as *mugitoro*) or make *yamakake*, a mixture of *tororo* and raw tuna seasoned with soy sauce. *Yamakake* can also be served over rice as a *donburi* (any dish where the primary components are served over rice). There are only a few steps involved in the preparation of *tororo*. You’ll need a vegetable peeler, box grater or microplane, a small container to hold the pulp, and a pair of gloves to protect your skin from the oxalates in the raw *yamaimo*, which can cause skin irritation. To prepare *tororo*, first, use the vegetable peeler to remove the outer skin of the *yamaimo*. Then, grate the *yamaimo* with a microplane or box grater (carefully, since the exposed flesh is slippery) to use as a condiment, topping, or base for a loose fritter. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. When grated, the Japanese mountain yam morphs into something else entirely: *tororo*, a sticky, starchy, seasoned pulp that you can eat as a standalone dish, or use as a thickening agent or garnish for various dishes.