4:["$","div",null,{"className":"min-h-screen bg-white flex flex-col","children":[["$","div",null,{"className":"px-6 pt-6 pb-4 border-b border-gray-100","children":[["$","div",null,{"className":"flex items-center gap-1.5 text-xs text-gray-400 mb-4","children":[["$","a",null,{"href":"/","className":"hover:text-[#26a69a] transition-colors","children":"Market"}],["$","span",null,{"children":"›"}],["$","span",null,{"className":"text-gray-600","children":"Dioscorea japonica"}]]}],["$","div",null,{"className":"text-[10px] text-gray-400 uppercase tracking-widest mb-1","children":"Company Profile"}],["$","h1",null,{"className":"text-2xl font-bold text-gray-900","children":"Dioscorea japonica"}],null]}],["$","div",null,{"className":"flex-1 px-6 py-6","children":[["$","p",null,{"className":"text-sm text-gray-600 leading-relaxed mb-8","children":"Dioscorea japonica, known as East Asian mountain yam, yamaimo, or Japanese mountain yam, is a type of yam (Dioscorea) native to Japan, Korea, China, Taiwan, and Assam."}],["$","div",null,{"className":"columns-1 md:columns-2 gap-10","children":[["$","div","0",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Names"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"In Japanese, it is known as . is another kind of Dioscorea japonica, which is native to fields and mountains in Japan. In Chinese, Dioscorea japonica is known as yě shānyào () which translates to English as \"wild Chinese yam\" or simply \"wild yam\". Another name is Rìběn shǔyù (; literally \"Japanese yam\"). In Korean, it is known as cham ma (), as well as dang ma (). == Chemistry =="}}]]}],["$","div","1",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Chemistry"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"Dioscorea japonica contains the antimutagenic compounds eudesmol and paeonol. == Varieties =="}}]]}],["$","div","2",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Varieties"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"Several formal botanical varieties have been proposed. Four are accepted: • Dioscorea japonica var. japonica - Japan (Ryukyu, Bonin), Korea, Taiwan, China (Anhui, Fujian, Guangdong, Guangxi, Guizhou, Hubei, Hunan, Jiangsu, Jiangxi, Sichuan, Zhejiang) • Dioscorea japonica var. nagarum Prain & Burkill - India (Assam) • Dioscorea japonica var. oldhamii R.Knuth - China (Guangdong, Guangxi), Taiwan • Dioscorea japonica var. pilifera C.T.Ting & M.C.Chang - China (Anhui, Fujian, Guangxi, Guizhou, Hubei, Hunan, Jiangsu, Jiangxi, Zhejiang) == Uses =="}}]]}],["$","div","3",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Uses"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"In Japanese cuisine, both the Japanese yam and the introduced Chinese yam are used interchangeably in dishes and recipes. The yam's aerial tubercles, or bulbils, called mukago, are also eaten. They are often cooked and served with white rice. == See also =="}}]]}]]}],"$Lf"]}],"$L10"]}]