It is known as either ''nagaimo'' or ''yamaimo'' in , depending on root shape. In Chinese it is known as ''huái shān'' , ''shān yào'' , or ''huái shān yào'' . In Korea it is called ''ma'' .
''Dioscorea opposita'' is an exception to the rule that yams must be cooked before consumption . In Japanese cuisine, it is eaten raw and grated, after only a relatively minimal preparation: the whole tubers are briefly soaked in a vinegar-water solution, to neutralize irritant oxalate crystals found in their skin. The raw vegetable is starchy and bland, mucilaginous when grated, and may be eaten plain as a side dish, or added to noodles.
''Dioscorea opposita'' is used in the Japanese cold noodle dish ''tororo udon/soba''. The grated ''nagaimo'' is known as ''tororo'' . In ''tororo udon/soba'', the ''tororo'' is mixed with other ingredients that typically include ''tsuyu'' broth , wasabi, and green onions. ''Jinenjo'' is related variety of Japanese yam that is used as an ingredient in ''soba'' noodles.
Personal lubricant
The jelly-like substance made from grating the yam, ''tororojiru'' , is often served in, or alongside, a number of other dishes. Interestingly, perhaps, this was widely used in the Edo period as a personal lubricant for sexual activities, and it was thus considered improper for it to be eaten by a woman. This aversion also derives from the loud slurping sound one makes when eating it, which is considered to be un-ladylike.
Medical uses
The tuber is also used in traditional Chinese medicine and Chinese herbology.
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