Satsumaimo(Japanese sweet potato)

In Japan, sweet potato becomes various sweets. Especially daigakuimo(candied sweet potato) and Ishiyakiimo(baked in hot pebbles) is well known sweets of Satsumaimo.

So sweet and warm these are recommended sweets in winter. Once you eat them, your body and mind will get warmer.

Photo Source by “flickr”

University Potato / Daigaku-imo / 大学芋

There’s a strangely translated name for you: “University Potato”. 

External image

Traditionally enjoyed by students in autumn, these easy to make, candied sweet potato bites are known as Daigaku Imo in Japan. A traditional Japanese treat made from sweet potato pieces coated in a flavourful blend of sesame oil, sugar, soy sauce and mild vinegar they make a great sweet-savoury snack as the nights draw in.

I’d have snapped a photo of them in their little bag, if we didn’t devour them within a couple of minutes whilst hiding from the rain underneath the train tracks. 

allianagray asked:

Hi! I used to subscribe Shojo Beat, and I absolutely adored all the Culture and DIY and recipes they had between mangas. I also have many issues, and kept many of the recipes aside. However, I lost my recipe for this sweet potato dish I really wanted to try out, and I was wondering if you could post that for me? There were 3 recipes in this article if I remember correctly, the sweet potato one was the one in the bottom left hand corner. If you could find it I'd be forever grateful! Thanks!

Hi! Is this the recipe you were talking about? If it is, you have amazing timing. The last Shojo Beat recipe I posted was also from this issue (with traditional fall food recipes) and I was planning to post this next anyway! Here it is!

I had a baked Japanese sweet potato in the fridge so I cut it up, pan fried it, and then coated it with the sugar syrup mixture and sprinkled it with sesame seeds and salt. Yum. Recipe from @makiwi #vegan #daigakuimo

Super sweet potato
External image

Quite a few people showed interest in my “University Potato” post, and I agreed that perhaps I didn’t do this rather interesting and utterly delicious snack its proper 15 minutes. So here we are. 

External image

We ventured back to Ueno-okachimachi in the northeastern quarter of Tokyo, so I could take a few photos, and we could scoff a few potatoes. The proprietor was waiting behind the counter, in the usual unassuming manner associated with Japanese shop-keepers. When I snapped this photo, I believe he supposed that I may have just been taking photos of the area. His face lit up when we made a bee line for the shop entrance.

The top-photo shows the main two types of 大学芋 (daigaku imo) on sale. Komachi and kamote. Upon entering the shop, I conversed with the shopkeeper and enquired what the difference was between komachi and kamote. To our surprise, he tried to answer us in English! The gist of it was, that komachi was a little drier, a little more fluffy, and kamote are more dense and juicy. He also explained a little in Japanese, and then rushed over to grab two wooden forks… so we could taste the difference!

500g of your finest kamote please! 

(▰˘◡˘▰)   (。´∀`)ノ

External image

500g wasn’t enough for him; he added two extra chunks! After handing just a few hundred yen in exchange for a half-kilo of carb-goodness, he then said “ahh, service! service!”, and quickly picked up his tongs. Top tip: If you’re in a Japanese restaurant, or food establishment and hear the word “service”, it means for free. He quickly filled another bag with 200g worth of komachi! We couldn’t believe it! We won’t be needing dinner tonight…

External image

External image

External image

By this point, there’s not much to say. We sustained a huge sugar-high, which lasted until bedtime. Great stuff! If you’re in Japan in autumn, be sure to track down some daigaku-imo!

My daughter requested that I cook “daigakuimo 大学芋”. That’s deep-fried and coated with candy sweet potato plus sesame. I made her that time for snack. Yum Yum:).