Grows best on well-drained loam soil of good fertility. Succeeds in most well-drained soils in a sunny position, though it does not make good growth on very light poor sand or on poorly drained heavy clay. Plants cannot stand waterlogging on any soil. A deep-rooted pant, once established it is very drought resistant. The plant is reported to tolerate an annual precipitation in the range of 97 to 214cm, an annual mean temperature in the range of 12.2 to 26.7°C, and a pH of 5.0 to 7.1. Plants are hardy to about -15°c, they can resprout from the base if they are cut down by frosts. A twining plant, the top growth is not generally hardy in Britain and plants do not always flower here. Plants can be grown as annuals in Britain, the seed is started off in a greenhouse and is planted out after the last frosts. They can grow up to 6 metres in their first year and make good temporary screens. The plant succeeds outdoors in Berlin, but it has to be propagated vegetatively there. This plant is cultivated for its edible root in Japan and China. The flowers have a sweet vanilla scent. When grown in warmer climates than Britain the root can be invasive and plants have become weeds. Introduced into the southern N. American states in 1876 as a soil stabilizer, the plant has spread very widely (it can grow up to 30cm in a day), has swamped out native vegetation, including large trees. It is considered to be one of the most obnoxious weeds in that region. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby.

Root - cooked. Rich in starch. The root can be up to 1.8 metres long and has been known to weigh 35 kilos or more. The root contains about 10% starch, this can be extracted and used as a crispy coating in deep fried foods, or for thickening soups etc. It can also be made into noodles, or like agar or gelatine is used as a gelling agent for salads. This plant is a staple food in Japan, the peeled root contains about 2.1% protein, 0.1% fat, 27.1% carbohydrate, 1.4% ash. The starch of the roots contains (per 100 g) 340 calories, 16.5 percent moisture, 0.2 g protein, 0.1 g fat, 83.1 g total carbohydrate, 0.1 g ash, 35 mg Ca, 18 mg P, 2.0 mg Fe, and 2 mg Na. A nutritional analysis for the whole root is available. Flowers - cooked or made into pickles. Stems and young leaves - raw or cooked. A very nutritious food, the fresh young shoots taste like a cross between a bean and a pea. The cooked leaves contain (per 100 g) 36 calories, 89.0 percent moisture, 0.4 g protein, 0.1 g fat, 9.7 g total carbohydrate. 7.7 g fiber, 0.8 fat, 34 mg Ca, 20 mg P, 4.9 mg Fe, 0.03 mg thiamin, 0.91 mg riboflavin, 0.8 mg niacin.

Pre-soak the seed for 12 hours in warm water and sow in a warm greenhouse in early spring. Germination should take place within 2 weeks. Prick out the seedlings into individual pots when they are large enough to handle and plant them out after the last expected frosts. Cover the young plants with a frame or cloche until they are growing away well. Division of young shoots from the crown. The young shoots are removed in the spring with some of the underground part of the stem, preferably with some roots already formed. They are potted up and will usually develop new roots from the nodes. They are planted out in the summer if growth is sufficient, otherwise they are grown on in pots for a year and planted out late the following spring.

Thickets and thin woods all over Japan.