Yamaimo (Japanese Mountain Yam)
山芋 (Yamaimo)
Pourquoi sourcer au Japon
Aomori has 50+ year history of nagaimo export to Asia (especially Taiwan / Hong Kong); jinenjo wild-collection cooperatives in Nagano and Hyogo set the gold standard.
Spec clé
Mucin-protein content 0.3–1.2% wet; diosgenin 0.05–0.2% in dried product; allantoin 50–150 mg/100g fresh.
Produit fini typique
Fresh export (Asia premium retail), freeze-dried digestive-support supplements, traditional-food convenience products.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 100 kg fresh; 10–50 kg powder; 5–25 kg freeze-dried
- Délai typique
- 4–8 weeks
- Régions d'origine
- Aomori (>50% nagaimo), Hokkaido, Nagano (jinenjo), Hyogo (Tamba)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- October – December (autumn harvest); March – April (spring harvest)
- Statut réglementaire au Japon
- Food product; FFC notifications exist for diosgenin / mucin; cosmetic use under JSCI
- Nom japonais
- 山芋
- Romaji
- Yamaimo
À propos de cet ingrédient
Native Japanese yam (Dioscorea japonica) and the related cultivated nagaimo (D. opposita), distinguished by the viscous mucin-rich tuber flesh that drives both culinary and functional positioning. Aomori produces over 50% of Japan's nagaimo for export and domestic processing; jinenjo (wild yamaimo) commands premium pricing in retail and restaurants. Used in tororo, okonomiyaki batter, soba-noodle binder, and increasingly as a freeze-dried functional ingredient for digestive-support supplements.
Statut réglementaire
| Japon | Food product; FFC notifications exist for diosgenin / mucin; cosmetic use under JSCI |
|---|---|
| Union européenne | Food import; phytosanitary certificate required for fresh tuber |
| États-Unis | GRAS by traditional food use; MoCRA cosmetic use |
| Chine | Imported tuber; GACC registration; AQSIQ phytosanitary inspection |