Dioscorea japonica facts for kids

Quick facts for kids Dioscorea japonica
Scientific classification
Genus:	Dioscorea
Species:	japonica

Dioscorea japonica, known as East Asian mountain yam, yamaimo, or Japanese mountain yam, is a type of yam (Dioscorea) native to Japan (including Ryukyu and Bonin Islands), Korea, China, Taiwan, and Assam.

Dioscorea japonica is used for food. Jinenjo, also called the wild yam, is a related variety of Japanese yam that is used as an ingredient in soba noodles.

Mugitoro gohan

Names

In Japanese, it is known as yamaimo (山芋, "mountain yam"). Jinenjo (自然薯, "wild yam") is another kind of Dioscorea japonica, which is native to fields and mountains in Japan.

In Chinese, Dioscorea japonica is known as yě shānyào (野山藥) which translates to English as "wild Chinese yam" or simply "wild yam". Another name is Rìběn shǔyù (日本薯蕷; literally "Japanese yam").

In Korean, it is known as cham ma (참마), as well as dang ma (당마).

Chemistry

Dioscorea japonica contains the antimutagenic compounds eudesmol and paeonol.

Varieties

Several formal botanical varieties have been proposed. Four are accepted:

1. Dioscorea japonica var. japonica - Japan (Ryukyu, Bonin), Korea, Taiwan, China (Anhui, Fujian, Guangdong, Guangxi, Guizhou, Hubei, Hunan, Jiangsu, Jiangxi, Sichuan, Zhejiang)
2. Dioscorea japonica var. nagarum Prain & Burkill - India (Assam)
3. Dioscorea japonica var. oldhamii R.Knuth - China (Guangdong, Guangxi), Taiwan
4. Dioscorea japonica var. pilifera C.T.Ting & M.C.Chang - China (Anhui, Fujian, Guangxi, Guizhou, Hubei, Hunan, Jiangsu, Jiangxi, Zhejiang)

Uses

Further information: Chinese yam#Uses

In Japanese cuisine, both the Japanese yam and the introduced Chinese yam are used interchangeably in dishes and recipes.

See also

In Spanish: Ñame del Japón para niños