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• Product Name: Freeze Dried Chinese Yam Powder
• Product ID: N/A
• HS Code: N/A
• Certification: HACCP, KOSHER, FDA
• Variety: N/A
• Origin: N/A
• Available Season: N/A
• Samples Available: Yes
• OEM Service: Yes
• Port: Qingdao, Tanggu, Shanghai
• Payment Terms: T/T, L/C
• Delivery Terms: FOB, CNF, CIF
•   

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Product Specifications

Chinese wild yam contains protein, fiber, polysaccharides, vitamins A, B1, B2, E, C, nicotine acid, trace elements and minerals. Chinese wild yam is good for the stomach and the spleen. It also invigorates the kidney. It has good curative effects on diabetes patients and on women who have irregular menstruation periods or leucorrhea. 

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Raw Material Information

Dioscorea opposita (nagaimo, yamaimo, Chinese yam, Japanese mountain yam, Korean yam; syn. D. batatas, D. oppositifolia) is a type of yam (Dioscorea) that may be eaten raw.

In Japanese, it is known as yamaimo (kanji: 山芋; hiragana: やまいも). Furthermore, yamaimo is classified into nagaimo (lit. 'long yam'; kanji: 長芋; hiragana: ながいも), ichoimo (lit. 'ginkgo-leef yam'; kanji: 銀杏芋; hiragana: いちょういも), or yamatoimo (lit. Yamato yam; kanji: 大和芋; hiragana: やまといも), depending on root shapes. Jinenjyo (lit. wild yam; kanji: 自然薯; hiragana: じねんじょ) is another kind of Dioscorea opposite, which is native to fields and mountains in Japan.
In Chinese it is known as huái shān (淮山), shān yào (山药), or huái shān yào (淮山药). In Korea it is called ma (hangul: 마; hanja: 麻).

Dioscorea opposita 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.

Dioscorea opposita is used in the Japanese noodle dish tororo udon/soba. 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. Jinenjo (Dioscorea japonica, also called wild yam) is related variety of Japanese yam that is used as an ingredient in soba noodles.

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