| Dioscorea japonica | |
|---|---|
_3.JPG) | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Order: | Dioscoreales |
| Family: | Dioscoreaceae |
| Genus: | Dioscorea |
| Species: | D. japonica |
| Binomial name | |
| Dioscorea japonica Thunb. 1784 | |
Dioscorea japonica, known asEast Asian mountain yam,[1]yamaimo, orJapanese mountain yam, is a type ofyam (Dioscorea) native toJapan (includingRyukyu andBonin Islands),Korea,China,Taiwan, andAssam.[2][3]
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 insoba noodles.
In Japanese, it is known asyamaimo (山芋, "mountain yam").[4]Jinenjo (自然薯, "wild yam") is another kind ofDioscorea japonica, which is native to fields and mountains in Japan.
In Chinese,Dioscorea japonica is known asyě shānyào (野山藥) which translates to English as "wildChinese yam" or simply "wild yam".[citation needed] Another name isRìběn shǔyù (日本薯蕷; literally "Japanese yam").[3]
In Korean, it is known ascham ma (참마), as well asdang ma (당마).[citation needed]
Dioscorea japonica contains theantimutagenic compounds eudesmol andpaeonol.[5]
Several formal botanical varieties have been proposed. Four are accepted:[2][3]
In Japanese cuisine, both the Japanese yam and the introducedChinese yam are used interchangeably in dishes and recipes.[6]
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