Yamaimo

Starchy, sticky yam/root. Ginengyo is wild yamaimo. nagaimo and yamaimo are culivatated. Grinded yamaimo with dashijiu is tororo. Put tororo on wheat rice, raw tuna or soba noodles. To prevent itching on hands and lips, soak yamaimo in vinegar and water before grinding. Add water to dried yamaimo in use as sticky starch.