This study aimed to investigate the possibility of using Japanese yam (JINENJO) to make noodles and mayonnaise by exploiting its cooking and processing characteristics， such as excellent viscosity and emulsifying properties. Interestingly， we found that adding Japanese yam to noodles reduced the dough’s extensibility and chewiness， suggesting no expected effects from adding Japanese yam to noodles. Moreover， mayonnaise made using Japanese yam had inferior emulsifying properties but superior emulsion stability than that made using egg yolks， suggesting addition of Japanese yam to mayonnaise can improve its emulsion stability.

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The color, sweetness, hardness, and adhesion of varieties of sweet potatoes were compared, and dishes that take advantage of their cooking characteristics were proposed. Beniazuma is sweet, slightly hard, and has little adhesive, making it suitable for preparing sweet potato rice and tempura, which do not lose their shape even when heated. Beniharuka and annouimo are varieties of sweet potatoes that are highly adhesive and have a sticky texture, making them suitable for preparing roasted sweet potatoes. Silk sweets are highly adhesive, sticky, and easy to crush, making them suitable for preparing sweets by pureeing. Naruto kintoki and purple sweet road are soft, a bit adhesive, non-sticky, and have a weak sweetness, making them suitable for preparing croquettes. Purple sweet road has brightly colored tuber flesh, resulting in colorful croquettes.

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