Tororo
Tororo is a traditional Japanese dish made from grated raw yam (nagaimo or yamaimo), known for its uniquely sticky, viscous texture. It is typically served chilled over a bowl of steamed rice (Tororo Don) or alongside cold soba noodles (Tororo Soba). The dish originates from Japan, particularly popular in regions like Nagano where yam cultivation is prominent.
🍽️ Nutrition at a glance
Tororo is a low-fat, moderate-carbohydrate dish primarily providing energy from the yam's starch. It is an excellent source of potassium, vitamin C, and the digestive enzyme diastase, with a typical serving containing around 150-200 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4.5 g |
| Carbs | 38 g |
| Fat | 0.5 g |
| Fiber | 4.8 g |
| Sugar | 1.2 g |
| Sodium | 10 mg |
| Potassium | 580 mg |
| Vitamin C | 12 mg |
| Manganese | 0.4 mg |
| Vitamin B6 | 0.2 mg |
| Phosphorus | 65 mg |
| Magnesium | 25 mg |
| Diastase Enzyme | Active |
Per 1 cup (240 g) of grated yam served over rice · estimated, varies by recipe
💡 What's interesting
The defining characteristic of Tororo is its extreme viscosity, caused by a natural mucilage in the yam, which is believed to aid digestion. Nutritionally, the yam contains diastase, an enzyme that helps break down starches, making it a traditional food for gut health.
