Cardiocrinum cordatum is a perennial bulbous plant in the family Liliaceae, native to forested regions of Japan and parts of East Asia. It is commonly known as the heartleaf giant lily due to its large size and distinctive heart-shaped leaves. The genus name Cardiocrinum derives from Greek kardia (“heart”) and krinon (“lily”), referring to the shape of its foliage, while the species epithet cordatum is Latin for “heart-shaped,” reinforcing this morphological characteristic. In Japan, the plant is known as ubayuri (ウバユリ), a name associated with traditional folklore and its life cycle, in which the plant flowers only once before dying.

The plant grows from a large underground bulb and produces broad, cordate leaves and a tall flowering stalk that can reach several meters in height. It typically inhabits shaded, moist woodland environments where it develops slowly over several years before flowering. After flowering, the main bulb dies, but reproduction continues through seeds or small bulb offsets. Historically, Cardiocrinum cordatum has been utilized as a wild food source in Japan, particularly in mountainous regions where cultivated crops were limited.

As a food source, the bulb of Cardiocrinum cordatum is rich in starch and has been traditionally processed into flour. The bulbs are harvested, crushed, washed, and refined to extract starch, which is then used to produce dumplings, cakes, or thickening agents in regional cuisines. This use parallels other starch-producing lilies and wild plants in East Asia, where seasonal gathering supplemented agricultural diets. The processing is labor-intensive and often associated with traditional or local food practices rather than large-scale production.

Chemically, the bulb contains significant amounts of starch composed of amylose and amylopectin, providing a dense energy source. It also contains minor amounts of saponins and other secondary metabolites typical of Liliaceae plants, though these are generally reduced or removed through processing. Compared to more commonly cultivated starch crops, its nutritional profile is relatively simple, focusing primarily on carbohydrates with small contributions of fiber and micronutrients.