Mukago

Dioscorea polystachya

root

Small bulbils that grow on the stem of the Chinese yam, cooked with rice (mukago gohan) in autumn.

Origin

Japan and China

Season (United States)

October to November

Preparation

The bulbils are washed but not peeled, as their thin skin is eaten; they cook with the rice, or for about ten minutes boiled or roasted.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

The plant thus sows tubers in the air, which fall and regrow in the ground.