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A tan colored, rough skinned yam that has a white flesh that is sticky and becomes gooey when grated or julienne. It is easy to digest and is high in carbohydrates and potassium. It is can be added to salads, fried or added as an ingredient to foods such as dumplings or noodles to act as a binding agent. When working with the yam, some people develop an itching, which can be prevented by wearing rubber gloves when handling. Yamaimo should be used shortly after purchasing because it does not store well. It can be stored in the refrigerator, in a plastic bag, for approximately three days. Yamaimo is also referred to as "Japanese mountain yam."

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