クーガイモ (Kūgaimo)

Dioscorea esculenta | Lesser Yam / Okinawan Yam

Botanical Description
A small tuber with thin brown skin and firm white flesh. Grows on climbing vines with heart-shaped leaves. Native to Southeast Asia and cultivated in Okinawa.

Parts Used
Tubers (cooked)

Energetics
Taste: Sweet, earthy
Temperature: Neutral
Affinity: Stomach, spleen, kidneys

Actions
Nourishing, restorative, supports digestion, stabilizes blood sugar

Traditional Uses
Cooked in soups or steamed and mashed. Valued for building strength and nourishing the body, especially during convalescence.

Modern Applications
Used as a hypoallergenic carbohydrate source. Rich in fiber and complex starches. May support metabolic health and hormonal balance.

Contraindications
Generally safe. Eat cooked to neutralize oxalates.

Preparation Methods
Boiled, steamed, roasted, added to soups and stews

Dose
Food: ½–1 cup cooked tuber per meal