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). 

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.
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='_self' 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='_self' 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='_self' 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='_self' 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='_self' 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='_self' 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='_self' 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='_self' 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.
