You've had standard supermarket sweet potatoes and maybe even ones from a can, but have you tried Japanese sweet potatoes? Known in Japan as satsumaimo, they’ve been treasured for centuries as both a humble street snack and a celebratory ingredient.
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Andoh puts it more succinctly: They are “sweet and delicious,” she says.
Andoh points out that they’re still very popular in Japan. “I would say pretty much everybody eats one at least a week,” she says. She stresses that in Japan, satsumaimo are usually enjoyed on their own—“not in the sense that it’s meat and potatoes served with something. It’s its own thing,” she explains.
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Andoh says that she still buys baked yakiimo rather than baking the potatoes herself at home, explaining that many traditional Japanese homes don’t have an oven. "At my local supermarket, and outside every train station, you pick them up already made right over the coals. And there’s nothing added to them," she says. "They’re wonderful.”
Another popular Japanese sweet potato dish is daigaku imo: deep-fried chunks of sweet potato that are candied with a mixture of soy sauce, mirin, sugar and water and garnished with black sesame seeds. This is a delicious side for chicken, fish or other meats.
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The Most Common Types of Japanese Sweet Potatoes
“We grow many different varieties of Japanese sweet potatoes here on the farm,” Jones says. “Varieties range in flavor, texture and appearance: from very sweet, creamy yellow flesh to mildly sweet and caramel-like sweetness.” The three varieties below are the most common types found in U.S. grocery stores.
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Murasaki
With their deep purple skin and pale yellow flesh, Murasaki sweet potatoes are a visual powerhouse. They're no slouches in the the flavor department, either, offering a nutty, chestnut-like flavor that’s less sugary than the orange varieties. Thanks to their drier texture, they roast up fluffy and tender, which makes them perfect for baking whole or turning into fries. Originally bred in Louisiana and now grown mostly in California, they’ve become a seasonal favorite at specialty markets like Trader Joe’s and are also available at major supermarkets via specialty produce companies like Melissa's.
Beni Azuma
Beni Azuma is recognized by its purplish-red skin and pale yellow flesh. This is the most common variety in Japanese supermarkets. It's characterized by its red skin and quintessential sweet potato look with subtle ridges marking its body, and is perfect for the classic, traditional roasted sweet potato. Keep an eye out for this when you're shopping at your local Asian market, like Hmart, Mitsuwa and Uwajimaya.
Beni Haruka
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Then, he says, put them in a breathable bag to “allow for air circulation and prevent moisture buildup” and store them in a cool, dark, dry place. Avoid the refrigerator, he cautions, because cold temperatures can affect flavor and texture. Stored properly, Japanese sweet potatoes should keep for several weeks.
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Sources:
Elizabeth Andoh is an American-born food writer and culinary instructor who has lived in Japan since the 1960s. A graduate of the Yanagihara School of Classical Japanese Cuisine in Tokyo, Andoh has written several cookbooks, includingWashoku andKansha, and runs A Taste of Culture, where she teaches Japanese cooking with a focus on tradition, seasonality and mindful eating.Farmer Lee Jones is the founder of The Chef’s Garden in Ohio and a leading advocate for regenerative farming and flavorful, sustainably grown produce. He is the author ofThe Chef’s Garden: A Modern Guide to Common and Unusual Vegetables.Oimo Bicho Labo/The Sweet Potato Institute: “How Many Types of Sweet Potatoes are There”Hence then, the article about why japanese sweet potatoes deserve a spot on your fall table was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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