Dioscorea polystachya – Chinese pure cures and Chinese natural cures

Chinese natural treatment Dioscorea polystachya

Dioscorea polystachya, extra generally recognized nagaimo, Chinese yam or yam of Korea, is a species of plant household Dioscoreaceae. The tuber of yam that may be eaten uncooked.

It’s recognized in Chinese because the Huai shān (淮山) shān yào (山药) or Huai shān yào (淮山 药).

In Japanese, it’s recognized to nagaimo (長 芋?, Lengthy yam). As well as, the nagaimo is classed as ichōimo (銀杏 芋?, Yam ginkgo leaf) or yamatoimo (大 和 芋? Yamato yam), following the form of its roots.

In Korea, it’s referred to as ma (hangul: 마) sanwu (山芋, 산우) seoyeo (薯 蕷, 서여) or sanyak (山藥, 산약).

In Vietnam, the yam is named Củ mài or khoai mài. When this yam is ready and used as a medicinal plant, it’s referred to as Hoai sơn or Ty giải.

In Ilokano, within the northern Philippines, it’s referred to as tuge.

Tradition

In Japan, Aomori Prefecture is the principle manufacturing space of ​​nagaimo.

kitchen use

Udon tororo Tamba (丹波 の 黒 豆 と ろ ろ う ど ん?)

Nagaimo grated referred to as tororo Japan

The Chinese yam is an exception amongst yams, since others will be poisonous if they don’t seem to be cooked. In Japanese delicacies, it’s eaten uncooked and grated, after minimal preparation: the tuber is briefly marinated in a combination of vinegar and water to neutralize irritant oxalate crystals that may be discovered on the pores and skin. The uncooked vegetable is a bland starch, mucilage when grated and will be eaten as a facet dish or added to noodles.

Dioscorea polystachya ‘is utilized in a noodle dish referred to as Tororo udon / soba or as an ingredient binder within the dough lokonomiyaki. The grated nagaimo is named tororo title in Japanese. In Tororo udon / soba, the tororo is blended with different substances as a tsuyu broth (dashi), wasabi and inexperienced onion.

Medicinal plant

Consumed with bitter melon, yam confirmed an impression on the load of its customers; over a interval of 23 weeks, there was a lack of 7 kg in sufferers

Dioscorea japonica

Dioscorea japonica, or Japanese yam, is a species of yam, a plant of the household Dioscoreaceae whose tuber is edible.

Origin

This species of Dioscorea originates not solely from Japan but in addition from China, Korea and Assam in India.

In Japan, distinct from that generally grown, there’s a wild number of Dioscorea japonica: wild yam Japan, endemic number of meadows and mountains.

vernacular names

Its present title is Japanese Yamaimo (山芋?, Lit. “mountain yam”) for the range grown and jinenjo (自然 薯?, Lit. “wild yam”) for the wild selection.

Chinese title is Rìběnshǔyù (日本 薯 蓣, lit. “yam Japan”), and Korean cham my (참마) or my dang (당마).

Consumption

Mugitoro gohan

In Japan, Yamaimo will be eaten grated (Tororo) alone on a bowl of rice below the title tororo kake gohan (と ろ ろ か け ご 飯?), Or a barley bowl because the mugitoro gohan (麦 と ろ ご 飯?).

Jinenjo is used as an ingredient within the making of soba (Japanese noodles).

Chemical composition

The Japanese yam accommodates two anti-mutagenic brokers, the eudesmol and paeonol.

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