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Satsumaimo, or Japanese candy potato, are all over the place within the fall, from vehicles providing freshly roasted yakiimo (baked candy potatoes) to comfort retailer treats and your native cake store. However do you know that completely different varieties have distinct taste profiles and textures? Certainly, attending to know their uniqueness can stage up your autumn cooking—and consuming—expertise right here in Japan!
In Japanese, candy potatoes are sometimes divided into hoku hoku-kei (mushy and flaky sort), nettori-kei (sticky sort) and shittori-kei (mellow and easy sort). Whereas the candy and sticky nettori-kei have been well-liked because the early 2000s, the extra conventional taste and texture profile of Japanese-grown candy potatoes was the hoku hoku-kei, identified for his or her heartiness and stability of sweetness. Shittori-kei are sometimes current hybrids that try to fill the center floor between the flaky and filling hoku hoku and candy and dense nettori.
The 5 kinds of satsumaimo beneath are particularly beloved. Uncover extra about what makes them scrumptious and harness their individuality when cooking and ordering meals for your self on this piece.
Beniharuka
Scrumptious roasted beniharuka candy potato Picture: iStock/ Edy Gunawan
First grown in Kagoshima Prefecture’s Kanoya Metropolis within the late 2000s, the beniharuka candy potato is produced principally in Oita and Hokkaido. This hybrid crop combines the form, measurement and look of the favored Kyushu No.121 and the candy style of the harukogane satsumaimo. A part of the nettori sort, this potato is thought for its sweetness, engaging coloration and rounded form.
With a reddish-purple exterior and chewy but mushy and moist inside, beni haruka merely melts in your mouth. Make your personal roasted beni haruka at residence by washing the potato, wrapping it in aluminum foil and cooking it within the oven at 180 °C for about an hour.
Beniazuma
Strive turning these into tempura. Picture: PIXTA/ RUNA
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