The crisp fall air has a way of making us crave something warm, sweet and a little earthy—and few foods deliver on that promise quite like a sweet potato, be it baked, mashed, topped with marshmallows or whipped into a pie filling.
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.
But what makes satsumaimo different from the sweet potatoes most of us know, and how should you store and cook them at home? We spoke to Elizabeth Andoh, one of the foremost English-language authorities on Japanese food culture, and vegetable expert Farmer Lee Jones of The Chef’s Garden in Ohio, to find out all you need to know about Japanese sweet potatoes. Read on for the sweet details.
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American vs. Japanese Sweet Potatoes: What's The Difference?
Japanese sweet potatoes are a type of sweet potato that’s distinct from the orange-fleshed varieties commonly found here in the United States. “The Japanese sweet potato is often described as tasting like a buttery chestnut," Jones tells Parade. "In our Ohio trials at The Chef’s Garden, we’ve found them to be denser, creamier and sweeter than most American sweet potatoes—almost dessert-like.”
Andoh puts it more succinctly: They are “sweet and delicious,” she says.
Satsumaimo were likely introduced to Japan by Portuguese missionaries and traders who arrived in Kyushu (the southernmost Japanese island) in the early 17th century. Satsuma (the former name for the Kagoshima prefecture on the island of Kyushu) was one of several locations where the red-skinned, golden-fleshed tuber was cultivated and thrived.
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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The Best Ways to Cook Japanese Sweet Potatoes
The most traditional way to enjoy sweet potatoes in Japan is as yakiimo: whole sweet potatoes roasted over hot coals. Andoh recalls the irresistible aroma from the yakiimo vendors with carts outside train stations in Japan: “You couldn’t resist buying one as you left the station. By the time you got home, it would be gone. It was a wonderful snack, especially on a cold, chilly night.”
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.”
If you’d like to try making them yourself, you can get close by wrapping Japanese sweet potatoes in foil and cooking them on a grill over low, indirect heat until tender.
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.
Whereas orange potatoes can be mushy or even stringy, Japanese sweet potatoes are highly dense, luscious and are versatile enough to be used in dishes where conventional sweet potatoes would be the star. This holiday season, try using Japanese sweet potatoes to make sweet potato casserole or sweet potato pie.
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The Most Common Types of Japanese Sweet Potatoes
“The Japanese refer to two textures for potatoes: hokahoka, which you would probably call ‘dry and fluffy,’ and shittori (sweet and creamy),” Andoh explains. Japan has developed many sweet potato varieties (there are about 60), bred for different flavors and textures.
“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
Known for its rich sweetness and creamy luscious texture, Beni Haruka features a reddish-purple skin and pale yellow flesh that almost melts in your mouth, making it one of the most sought-after varieties in Japan. Again, you can find Beni Haruka at Japanese grocery stores.
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Fortunately, Japanese sweet potatoes are becoming easier to find, especially during fall and winter. Jones notes: “They’re widely available everywhere from grocery stores (like Trader Joe's and Whole Foods) to farmers' markets and specialty shops. I recommend purchasing the highest quality Japanese sweet potatoes from a regenerative farm you trust.”
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What To Look for When You Buy Japanese Sweet Potatoes
When shopping, heed Jones’ advice: “Avoid any with bruises, wrinkles, discoloration, cracks or cuts that may cause decay, and especially any soft or wet spots. Choose a sweet potato that is smooth-fleshed and has vivid coloration.”
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Jones emphasizes that storage begins the moment you bring them home: “First and foremost, make sure you’re prepping your potatoes for storage by brushing off any excess dirt, but do not wash them. Moisture can lead to spoilage.”
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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