Jinenjo Day

What Is Jinenjo Day?

November 16th is "Jinenjo Day" in Japan. It was established by Motoharu Shimizu, who runs "Mugitoro Warabe," a restaurant specializing in jinenjo (Japanese wild yam) in Atami, Shizuoka Prefecture. The date comes from a wordplay reading 11-16 as "ii imo" (good yam), with the "6" likened to the character "mo," and from the fact that November is jinenjo's peak season.

Build Up Strength for Winter with Jinenjo

This day expresses the wish that people will eat jinenjo and stay energetic as the cold winter approaches. Even the way the date is read involves a little creativity.

• Established by: Motoharu Shimizu, owner of the jinenjo restaurant "Mugitoro Warabe" in Atami, Shizuoka
• Origin of the date (1): a wordplay reading "11" as "ii" (good) and "16" as "imo" (yam), likening 6 to the character "mo"
• Origin of the date (2): November is the peak season for jinenjo
• Purpose: to encourage people to eat jinenjo and build up stamina before winter

Jinenjo vs. Yamaimo vs. Nagaimo

Jinenjo is a type of yam that has grown wild in Japan since ancient times; its name, meaning "natural yam," comes from the fact that it grows naturally in the hills and fields. Compared with the nagaimo commonly sold in supermarkets, it is much stickier: once grated, it can be lifted with chopsticks. Because it grows long and thin deep into the ground, digging it up without breaking it takes a lot of effort. A classic way to enjoy it is "mugitoro," grated yam thinned with dashi and poured over rice cooked with barley.

Tips for Marking This Day

• Enjoy a grated-yam dish such as mugitoro rice or tororo soba
• Compare jinenjo and nagaimo at a supermarket or farmers' market
• Use grated yam in okonomiyaki or soups
• Plan meals for the coming winter using seasonal ingredients

Start Getting Ready for Winter with Seasonal Jinenjo

Jinenjo is a distinctly Japanese seasonal delicacy that comes into season from autumn to winter. November 16th is a day to enjoy thick, sticky grated yam and start preparing for the cold months ahead, beginning at the dinner table.