Japanese Yam

やまのいも

Hokkaido and Aomori Prefecture are the main growing regions, centered on nagaimo production. Grated yam ('tororo') is essential for wheat-tororo rice, as a binder in soba noodles, and in okonomiyaki batter. Contains abundant digestive enzymes (amylase), said to aid digestion. Long prized as a stamina food, sometimes called 'the eel of the mountains'