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In the culinary world of Japan, two lesser-known yamaimo (Japanese yam) varieties have been gaining attention: Jinenjo and Yamatoimo. While these yams may not be as commonly found in supermarkets as the long, cylindrical nagaimo, they offer unique textures, flavours, and uses that set them apart.

Jinenjo, native to Japan, is a variety of yamaimo that is favoured for its traditional medicinal properties, providing nourishment and boosting energy. Unlike nagaimo, Jinenjo is not typically grated to become silky smooth like a drink. Instead, it remains considerably thick and sticky. When grated, Jinenjo's solid texture makes it easy to pick up, making it a popular choice for traditional dishes such as the dough for jōyo manjū, sweet steamed buns.

On the other hand, Yamatoimo, cultivated mainly in the Kansai region, is round and shaped like a fist. It becomes highly sticky and takes on an almost solid consistency when grated. Regional brands like Kaga Maruimo from Ishikawa Prefecture, Iseimo from Mie and Nara Prefectures, and Tanbayama-no-Imo from Hyōgo Prefecture, are available for those seeking a taste of this unique yam.

Nagaimo, the long, cylindrical type of yamaimo, is commonly available in supermarkets and stores. It has a high water content and is mildly sticky, with a light flavour. When grated, the nagaimo becomes silky smooth, almost like a drink. Unlike Jinenjo, nagaimo is traditionally used in salads and vinegared dishes, providing an extra crunch.

The ichōimo, mainly cultivated in the Tōkai and Kantō regions, resembles the leaf of the ichō (gingko) tree or a glove. It is stickier than nagaimo when grated, making a substantial tororo.

Each of these yamaimo varieties adds a unique flavour and texture to Japanese cuisine, making them worth seeking out for those looking to explore the diverse world of Japanese ingredients.