Dioscorea japonica

Dioscorea japonica is a species of flowering plant in the Dioscoreaceae family. It is native to Japan and is commonly known as Japanese yam or East Asian mountain yam. The plant is a type of yam and is used in traditional medicine and as a food source in its native region.

Etymology

The genus name Dioscorea is derived from the ancient Greek physician and botanist Dioscorides. The species name japonica refers to the plant's native region, Japan.

Description

Dioscorea japonica is a perennial vine that can grow up to 3 meters in height. The plant produces tubers that are edible and used in various culinary applications in East Asia. The tubers are typically harvested in the fall and can be stored for use throughout the winter months.

Culinary Uses

The tubers of Dioscorea japonica are used in a variety of dishes in East Asian cuisine. They can be boiled, roasted, or fried and are often used in soups and stews. The tubers have a sweet, nutty flavor and a starchy texture similar to that of a potato.

Medicinal Uses

In traditional medicine, Dioscorea japonica is used for its anti-inflammatory and antioxidant properties. The plant is also believed to have benefits for digestive health and is used in the treatment of various gastrointestinal disorders.

Cultivation

Dioscorea japonica is typically grown in well-drained soil in a sunny location. The plant is propagated from tubers, which are planted in the spring and harvested in the fall.

See Also

• Dioscorea opposita
• Dioscorea villosa
• Dioscorea polystachya

References

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  Dioscorea japonica root
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  Mugitoro gohan with grated Dioscorea japonica