Japanese mountain yam

Japanese mountain yam (scientific name: Dioscorea japonica) is a deciduous perennial vine in the family Dioscoreaceae, native to Japan. It grows wild in the mountains and fields in summer and produces small white flowers with spikelets. The gray spherical to oval-shaped buds attached to the base of the leaves and inflorescences are called "mukago". It can be ground and eaten grated and grated, used as a soup ingredient, sliced into thin strips, or used in vinegar dishes. Sweets such as joyo buns and kalkan are also available. Mucado is considered the taste of autumn and is eaten as mucado rice. The dried sweet potatoes are used to make herbal medicines such as Hakumi-jiko-garu. Unlike the yam, which is native to China, the jinenjo (yam) grows wild in the mountains and fields of Japan.

Common name:Japanese mountain yam, Scientific name: Dioscorea japonica,place of origin Habitat: Japan, Habitat: Honshu-Kyushu, Environment: Mountainous regions, Life-type: Vine deciduous perennial, Plant: Dioecious, Inflorescence: drooping, Male inflorescence: upright with spikelets and small white flowers, Leaf shape: elongated, leaf length: 5-8 cm, leaf color: green to yellow, Inflorescence: opposite (may alternate), Flowering time: July-September, Flowering season: July-September Diameter: 0.3 to 0.5 cm, sweet potato length: 100 cm, fruit: November, fruit shape: capsule, cobalt color: gray, cobalt diameter: 1 cm, edible parts: sweet potato and cobalt.

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