It is a root vegetable of Mamok Magwa, and is called Jangma, Round Ma, and Sanma depending on its shape. In Japanese, it is called Yamanoimo (山の芋). It has a crunchy texture, and when cut, sticky mucus comes out. This ingredient is called mucin and is known to be beneficial to health. The juice made by grinding yam is called tororo, and in Japan, it is poured into various dishes such as rice, udon, soba, and sashimi. Tororo is a name derived from torotoro (とろとろ), an adverb meaning melted or sticky.