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Yamaimo is a variety of yam cultivated in Japan. It has rough, tan-coloured skin, but is white inside.

Above ground, it is like a climbing vine. It can propagate via its tubers, or by seed. Plants are either male or female.

Yamaimo is used as a binder in dishes because when you peel and grate it, a juice is released making the grated Yamaimo quite slimy, though still a bit crunchy. The juice has a good deal of starch in it.

A starch powder is also made from dried, grated Yamaimo.

Nagaimo

This variety is long, somewhat thick at the end, making it look somewhat like a small baseball bat, and has tan-coloured skin that is a bit hairy.

Jinenjo

Old-timers swear that the ones cultivated these days are not as good as the ones that used to be gathered from the wild. The ones gathered from the wild are long and thin, and have a darker-brown skin. They are referred to as "jinenjo."

Nutrition
The juice is an irritant to some people's skin.

Storage
Store in fridge in plastic bag for up to 3 days.

Language Notes
In Japanese, the name "Yamaimo" comes from the word "yame" for mountain, and "imo" meaning "potato".

Also called:

See Also:

Viscous Vegetables

Other entries for: Yams

White Guinea Yam, Yamaimo, Yams, Yellow Guinea Yam

Other entries for:

Root Vegetables
Añú, Beet, Carrots, Cassava, Celery Root, Crosne, Garlic, Horseradish, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Radishes, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo

Other entries for:

Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables