滋賀県·特産品
Qinso Yamaimo (Mountain Yam)
When grated and picked up with chopsticks, the viscosity is so great that it lifts in a thick, heavy clump. When made into tororo, an elegant sweetness and smooth texture spread across the palate—this is the Qinso Yamaimo of Aisho Town. It is said that the tradition of Qinso Yamaimo began about 300 years ago, when someone brought back mountain yams from Ise as a souvenir from a pilgrimage to Ise Grand Shrine and began cultivating them in this region. Through cultivation within the soil and climate of Omi, it has been refined into a unique yam with intense stickiness and a fine texture. It is a rare crop, as that same level of viscosity can only be achieved in this limited area. It is used not only for tororo rice but also for isobeage and as an ingredient in Japanese sweets. It is a treasure of Shiga, grown with great care and effort.
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