Iron Stick Yam (Dioscorea Polystachya)

iron stick yam, originated from Jiaozuo, previously famous known as one of four medicine of "Huai Qing Fu"

Chinese yam (Dioscorea polystachya), also called cinnamon-vine, it is a species of flowering plant in the yam family. This perennial climbing bine native to China now grows throughout East Asia (Japan, Korea, Kuril Islands, Vietnam). It is believed to have been introduced to Japan in the 17th century or earlier. Introduced to the United States as early as the 19th century for culinary and cultural uses, it is now considered an invasive plant species. The plant was introduced to Europe in the 19th century during the European Potato Failure, where cultivation continues to this day for the Asian food market. The edible tubers, often called nagaimo or Chinese-potato, which are cultivated largely in Asia and sometimes used in alternative medicine. This species of yam is unique as the tubers can be eaten raw. In addition to larger underground tubers, Chinese yam also produces smaller bulbils (aerial tubers) produced where leaves join the stem. These are also edible but not considered as palatable.

In alternative medicine

Creams and dietary supplements made from the related Dioscorea villosa are claimed to contain human hormones and promoted as a medicine for a variety of purposes, including cancer prevention and the treatment of Crohn's disease and whooping cough. However, according to the American Cancer Society, the claims are false and there is no evidence to support these substances being either safe or effective. Huaishan Yam has also been used in traditional Chinese medicine.

Use:

The tubers of D. polystachya can be eaten raw, while other 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. It is used in the Japanese noodle dish tororo udon/soba and as a binding agent in the batter of okonomiyaki. The grated yam 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.

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