Daigaku Imo

Oct 6, 2020 | Autumn, Recipes

Daigaku Imo (Glazed Sweet Potatoes)

大学芋

Syrup-glazed, black sesame-studded Daigaku (university) imo (potato) first became popular among university students in Japan at the turn of the twentieth century. To learn more about the history of this dish, read my October 2020 newsletter archived at the NEWSLETTER page.

The flower that blooms from Satsuma imo looks a lot like a morning glory. Only to be expected when you realize that the plant is genus Ipomoea, commonly known as morning glories. (Yams, by the way, are tubers, members of the Dioscoreaceae family, related to lilies and grasses.) Ipomoea is one of the largest groups of flowering plants in the world.

Satsuma imo are a good source of Vitamin B1 (thiamin that enables the body to use carbohydrates as energy), potassium, and Vitamins A and C. Baked or steamed they are quite low in calories (only 86 calories for 100 grams/3.5 ounces; the potatoes pictured here average 300 grams each). Frying and glazing will of course add calories to any dish, but my version of DAIGAKU IMO (adapted from a popular Japanese TV cooking show) is about 230 calories per portion.

DOWNLOAD Glazed Sweet Potatoes DAIGAKU IMO

Cooking Cloth

Cooking Cloth

Cloth is the work horse, and often unsung hero, of the kitchen. In the Japanese kitchen, cloth enables the cook to perform a wide range of tasks such as lining steamers, draining and straining, enveloping, and shaping.Cloths known as fukashi nuno 蒸し布 are used to line...

An Edible Ode to Winter: Sleet & Snow

An Edible Ode to Winter: Sleet & Snow

Winter weather reports predicting SLEET (mizoré), are rarely welcome news. After all, the bone-chilling mixture of rain and snow is messy under foot and creates hazerdous road conditions. But when  mizoré appears on a menu, it conjurs up tasty fare. Snowy white daikon...

Year-Passing SOBA; New Year-Welcoming UDON

Year-Passing SOBA; New Year-Welcoming UDON

Year-Passing SOBA... New Year-Welcoming UDON The Japanese bid farewell to the current year by slurping l-o-n-g noodles at midnight. Though most areas of Japan eat soba, calling the noodles toshi koshi (year-passing), those hailing from the Sanuki region eat udon....

Thanksgiving Rituals in Japan

Thanksgiving Rituals in Japan

In Japan, rice is more than just sustenance. It holds symbolic and sacred significance. Rice yield was also a measurement of wealth during the Edo Period (1603-1868). Early records of rituals celebrating the harvest and entreating future prosperity, called nii namé...

Recent Posts & Projects