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In Japan, three groups of this species in cultivation are recognized. The common long, cylindrical type is known as nagaimo (長芋, lit. ' long yam '). The ichōimo (銀杏芋, 'ginkgo-leaf yam') bears a flat, palmate shape, and the tsukune imo (つくね芋) 'meatball yam' is round or globular.
Tororo (Japanese: 薯蕷, とろろ) is a Japanese side dish made from grating raw yams such as yamaimo (Japanese mountain yam) or nagaimo (Chinese yam). The flavorless dish uses ingredients such as wasabi (a pungent paste made from the wasabi plant), dashi (Japanese stocks), and chopped spring onions, to give it more flavor.
Yamakake, Japanese dish prepared from tororo (D. polystachya) and maguro (tuna) An exception to the cooking rule is the mountain yam (Dioscorea polystachya), known as nagaimo and can be further classified into ichōimo (lit. 'ginkgo-leaf yam'; kanji: 銀杏芋), or yamatoimo (lit. Yamato yam; kanji: 大和芋), depending on the root shape.
Japan is a bucket list destination for many tourists. Although there is a common notion that it is an expensive destination, there are many ways to save if you decide to take the trip to the land ...
In Tokyo, people stand to the left of escalators and keep the right side open for others walking up or down the moving steps. In Kyoto, like in most U.S. cities, people stand on the right.
Japan. In Japanese cuisine, okra and nagaimo are usually used as an addition or variation to miso soup. United States. In the United States, the ...
Acrolepiopsis nagaimo is a moth of the family Acrolepiidae. It was described by Yasuda in 2000. It is found in Japan. [1] The larvae feed on Dioscorea oposita.
In Japanese, it is known as yamaimo (山芋, "mountain yam"). [4] 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".