&sq=&lang=&file=File:Tororo_soba_by_ume-y.jpg) Soba with tororo | |
| Type | Side dish, food staple |
|---|---|
| Place of origin | Japan |
| Associated cuisine | Japanese cuisine |
| Serving temperature | Cold |
| Main ingredients | Yamaimo or nagaimo, water |
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Tororo (Japanese: 薯蕷, とろろ) is a Japanese side dish made from grating raw yams such as yamaimo (Japanese mountain yam) or nagaimo (Chinese yam).
The flavorless dish uses ingredients such as wasabi (a pungent paste made from the wasabi plant), dashi (Japanese stocks), and chopped spring onions, to give it more flavor. It has a white and sticky texture and is also served as an ingredient in various dishes, such as being paired with various types of noodles, such as soba (Japanese buckwheat noodles) and udon (wheat flour noodles).
Its ubiquity in various dishes makes it a staple of Japanese cuisine and culture, being featured in many literary and art works made by people such as poet Matsuo Basho, artist Hiroshige, and Edo period priest Anrakuan Sakuden.