Nagaimo

Nagaimo is a long, tan-skinned yam with white flesh that exudes a slippery mucilage when cut. Mild and slightly sweet, it stays crunchy when raw and turns tender when cooked; it is grated into tororo to lighten batters and bind noodles, or cut into matchsticks for salads and sashimi accompaniments. Sold whole, peeled sections, or as pre-grated paste.

Native to China and cultivated widely in East Asia, it features in Japanese, Chinese, and Korean cuisines. Varieties of Dioscorea opposita thrive in temperate climates and are harvested in late autumn; exports and post-harvest storage support year-round availability.