Question: What genus does the starch from cellophane noodles come from?

Context paragraphs:
Mongolian beef: Mongolian beef () is a dish served in Chinese-American restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers.  The beef is commonly paired with scallions or mixed vegetables and is often not spicy.  The dish is often served over crispy fried cellophane noodles or steamed rice.

A-gei: A-gei () are a speciality food originating from Tamsui District of New Taipei City and consists of a piece of fried tofu, stuffed with cooked Cellophane noodles, and sealed with surimi, which is widely sold by vendors in the district.  The name a-gei was derived from "aburaage" (aburaage (油揚げ ) , age (あげ ) ), a fried and stewed Japanese tofu packet from which the a-gei is made.

Faloodeh: Faloodeh (Persian: فالوده Fālūde‎ ‎ ) or Paloodeh (Persian: پالوده Pālūde‎ ‎ ) is an Iranian cold dessert consisting of thin vermicelli-sized noodles mixed in a semi-frozen syrup made from sugar and rose water that is similar to a sorbet.  The noodles are made from either potato starch, corn starch, rice starch or arrowroot starch.  Often served with lime juice and sometimes ground pistachios, it is a traditional dessert in Iran.

Misua: Misua (also spelled mee sua or miswa; originated from the Hokkien word mī-soàⁿ ) are a very thin variety of salted noodles made from wheat flour.  They originated in Fujian, China.  The noodles differ from "mifen" (rice vermicelli) and cellophane noodles in that those varieties are made from rice and mung beans, respectively.  Misua are also typically a lot thinner than those two noodle types.

Cellophane noodles: Cellophane noodles ( ; also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, potato noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava, canna or batata starch) and water.

Gamja-tang: Gamja-tang (감자탕 ) or pork back-bone stew is a spicy Korean soup made from the spine or neck bones of a pig.  It often contains potatoes, cellophane noodles, dried radish greens, perilla leaves, green onions, hot peppers and ground sesame seeds.

Rice vermicelli: Rice vermicelli are a thin form of rice noodles.  They are sometimes referred to as rice noodles, rice sticks, or bee hoon, but they should not be confused with cellophane noodles which are different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.

Japchae: Japchae (잡채 ; 雜菜 ) or stir-fried glass noodles and vegetables is a sweet and savory dish popular in Korean cuisine.  "Japchae" is typically prepared with "dangmyeon", a type of cellophane noodles made from sweet potato starch; assorted vegetables, meat, and mushrooms; and seasoned with soy sauce and sesame oil.

Mie koclok: Mie koclok (lit: "shaked noodle"), is an Indonesian chicken noodle soup, a specialty of Cirebon city, West Java.  The noodles come with a white-colored extra-thick porridge-like soup, made of chicken broth and coconut milk soup, which is coagulated with corn starch or tapioca.  Other ingredients include shredded chicken breast, cabbage, bean sprouts, hard boiled egg, kaffir lime juice, and sprinkled with sliced fresh celery, spring onion, and fried shallot.

Yam (vegetable): Yam is the common name for some plant species in the genus "Dioscorea" (family Dioscoreaceae) that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and subtropical world regions.  The tubers themselves are also called "yams", having numerous cultivars.

Supporting paragraphs: Cellophane noodles Yam (vegetable)
Answer: Dioscorea