Yamaimo is a Japanese mountain yam which is a very popular staple in Japanese cooking. When peeled, this tuber is slippery to the touch and can be grated to make tororo, which is used in a noodle dish called yamakake udon, or diced and roasted. Yamaimo loses its slippery texture when cooked, but remains somewhat crunchy.
Shungiku are chrysanthemum greens and have a very unique taste when cooked. They don’t need any added spices because shungiku has the taste of an herb; it reminds me a little bit of parsnips or carrots.
I like to brush yamaino with soy sauce when I cook it. The soy soaks in a little bit and glazes the yamaimo as it cooks. The umeboshi and shiso are often served with yamaimo, and they provide a nice topper.