JAPANESE YAM (PREORDER)

~40 lbs Japanese Yam aka "Satsuma Imo", "Oriental Sweet Yam", "Oriental Sweet Potato", "Ri-Ben-Fan-Shu", "日本蕃薯" Japanese yam is a root vegetable with a roughly oblong shape, thin, rusted red-colored skin, and densely textured cream-colored flesh. The flesh is dry, starchy, and subtly sweet. Japanese yam is usually baked, roasted, or deep-fried and syrup glazed. Japanese yam is available year-round. Handling Tip Selection Japanese yam is firm with no soft spots. The skin is fairly smooth with no signs of sprouts or blemishes. Storage Japanese yam should be stored at 55°F - 59°F (13°C - 15°C) with a relative humidity of ninety percent and no mist. The typical shelf life is one to three months, though extended storage decreases sensory quality. High temperature leads to sprouting or a pithy texture. Japanese yam is sensitive to ethylene, a naturally occurring gas that regulates ripening. Japanese yams should not be stored with high ethylene-producing products to extend shelf life and avoid discoloration and off-flavor development. Japanese yam produces a low level of ethylene. Ethylene production increase drastically after chilling, wounding, and decay development. Japanese yam is sensitive to chilling injury at storage below 55°F (13°C). Symptoms include root shriveling, surface pitting, flesh browning, and hardcore formation (flesh is hard after cooking/processing). The freezing point for Japanese yam is 28.6°F (-1.9°C).