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Dioscorea opposita
''Dioscorea opposita'' (nagaimo, Chinese yam, Korean yam) is a name commonly used for two plants correctly known as ''Dioscorea polystachya'' and ''Dioscorea oppositifolia''. This page is about ''D. polystachya'', a type of yam (''Dioscorea'') that can be eaten raw.
It is an exception to the rule that yams must be cooked before consumption (due to harmful substances in the raw state). 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.
It is used in the Japanese noodle dish ''tororo udon/soba'' and as a binding agent in the batter of okonomiyaki. The grated ''nagaimo'' is known as ''tororo'' (in Japanese). In ''tororo udon/soba'', the ''tororo'' is mixed with other ingredients that typically include ''tsuyu'' broth (dashi), wasabi, and green onions.
==Taxonomy==
The plant correctly called ''D. opposita'' is now considered to be the same species as ''D. oppositifolia''.〔(【引用サイトリンク】title=World Checklist of Selected Plant Families, entry for ''Dioscorea oppositifolia'' )〕 The plant correctly called ''Dioscorea polystachya'' is often misidentified as ''Dioscorea opposita''. Botanical works that point out that error may list, e.g., ''Dioscorea opposita'' auct. non Thunb. as a synonym of ''D. polystachya''.〔(【引用サイトリンク】title=USDA GRIN Taxonomy )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Dioscorea opposita」の詳細全文を読む
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