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.

The term tororo (とろろ), comes from the Japanese sound symbolism of torotoro (トロトロ or とろとろ), which expresses that something is sticky, slimy, or syrupy.

[3] Before grating, the yam's roots and the peel are removed to avoid itchiness from the calcium oxalate crystals present on those parts of the plant.

[9] Theories from the Chemical Society of Japan suggest that the substance is made of mannans and proteins, which have the same characteristics when Ginkgo biloba is ground.

[13] In a study by the Asia Pacific Journal of Clinical Nutrition, the consumption of tororo lowers blood sugar and insulin.

It is usually flavorless but other condiments such as wasabi, dashi, miso, and chopped spring onions are added for flavor or for other dishes.

Poet Matsuo Bashō, wrote a poem about the local specialty entitled Ume-wakana Maruko no Yado no Tororo-Jiru in his anthology Sarumino.