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Maruimo (Japanese yam)


Maruimo, a variety of black-skinned Japanese yam, is cultivated in the alluvial fan of the Tedori River, whose soft soil is rich in water. It is characterized by its stickiness. It is shipped to other prefectures as an ingredient for Japanese cuisine and luxury sweets. It originally had an irregular shape with bumps, and resembled ginger root. It is said to have acquired its present round shape by being cultivated in sandy places. In order to improve its quality, farmers cultivate it in different places every year, and thus avoid damage from planting the same crop on the land. Those harvested in winter are stored at low temperature and shipped all year round.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Hakusan City, Nomi City, Komatsu City
Yield/Delivery amount 180 tons
Appearance It has a round shape with less surface roughness
Size Approx. 300-800 grams
Raw/Cooked Raw / Cooked
Serving suggestions Grated, fried, steamed
Type of dish Japanese/ Western/ Chinese


Deep-fried fish paste

Sweet mashed yam ball

Radish simmered in consommé soup with grated-yam sauce