There is a story that in 1498 when Columbus discovered the Americas, he brought sweet potatoes back to Spain and presented them to Queen Isabella. Since then, sweet potatoes are said to have been brought to Japan around 1612, as they were treasured around the world as a salvage crop because they can be easily cultivated even in rough land. Its nutritional value is characterized by its high vitamin C content and high dietary fibre content. Let’s imagine “Satsumaimo”, which is famous in Japanese cuisine. I recommend a dish made by cooling and solidifying seasonal sweet potatoes and kudzu.
You will need:
50g sweet potato (mashed)
50g Kudzu powder
200cc Kombu dashi soup
Carefully stir in the cooked and mashed sweet potatoes, kudzu powder, and kombu dashi stock and strain through a colander. Strain the rest of the colander again until smooth and creamy. 2 cups of water, heat slowly over low heat, stirring with a wooden spatula to avoid lumps. Stir while heating and turn off the heat once the colour changes from whitish to clear. Put it in the fridge. Just before eating, cut with a wet knife and put sweet potato and poppy skin on top. Dust with rice powder.
Sweet potato – sweet, neutral. Tropism – spleen and kidney meridians entered. Effects – tonify the spleen and stomach, relax the bowels, tonify blood and activate blood, replenish qi and promote the secretion of saliva.
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