Japanese food

Last update September 22, 2025

Japanese Food - Yama Imo -



  

Yama Imo

Japanese Yam

Menu items that include the word “Tororo” have something to do with grated Yama Imo (except Tororo Kombu, which only tries to describe its viscous property). Describing the state of viscosity, the term “Tororo” refers to grated Yama Imo, namely, a thick and sticky liquid form. We can enjoy Tororo Gohan, Tororo Soba, or Tororo something by just spreading grated (and seasoned for a more delicious effect) Yama Imo over various foods. If you want to enjoy it in its freshly juicy and crisp state, here is a recipe for “Tanzaku” by cutting skinned Yama Imo into single-bite strips for a Shōyu salad. Round-sliced pieces can be sautéed with butter for a nice side dish. By the way, strictly speaking, the name “Yama Imo” (meaning a mountain potato) should be “Yama No Imo” (a potato of the mountain), which is a generic term to encompass all the yam species available in Japan, such as Jinen Sho, Naga Imo (yam with Chinese origins), Ichō Imo, and Yamato Imo.

japanese-food-nagaimo
Naga Imo before cooking. 		japanese-food-tororo
Tororo of Naga Imo.
japanese-food-nagaimo
Naga Imo before cooking.

japanese-food-tororo
Tororo of Naga Imo.