tororo

The tubers are eaten as a vegetable, usually by slicing or grating and boiling, but sometimes they are ground to make 'tororo', a traditional Japanese dish.

Chapter 37 1987

The newish restaurant Cocoron (meaning "heartwarming" in Japanese) on the Lower East Side, run by husband and wife Yoshihito Kida and Mika Ohie, preaches the soba-health gospel with deep bowls of the stuff topped with nutrient-rich yuba (tofu skin, $13-$14) and tororo (sticky Japanese yam, plus wakame seaweed, $8.50-$10), served both hot and cold; there's also a tsukemen style where you dip cold noodles into hot broth or curry ($8.80-$14.50).

Noodles With Nutrients 2011

I have to admit, I’m gonna avoid foods with the word “tororo” from now on, but I’m glad I tried it.

Embrace the “Goop” of Onya’s Bukkake Udon | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2010