Imo - Eat-Japan

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Let's cook : Imo

'Imo' is Japanese for potato but the word also means 'uncool' or 'plain', which, despite the fact that we are a nation of potato lovers, somehow seems appropriate. There are quite a few different types of potato used in everyday meals in Japan, some of which are familiar to Western countries. But what about the others? Read on to find out about them and how they are used in cooking.

Japan's four most popular potatoes

Jaga-imo (potato) This is, to all intents and purposes, the 'normal' potato as we know it. There are certain varieties particularly suitable to Japan's climate, but they are very similar to those of the West.		Satsuma-imo (sweet potato) Most types of Japanese sweet potatoes are much less watery than the Western ones and their taste is often compared to that of chestnuts. They also vary in colour D yellow, orange, pink and even purple.
Sato-imo (taro potato) The taro potato has brown fibrous skin and light grey flesh with a slightly viscous texture. It is often simmered with meat and other vegetables in a soy-based sauce or simply boiled and served with sauce, to make the most of its rich flavour.		Yama-imo (yam potato) The Yam potato is also popular in other Asian and tropical countries but yama-imo is again, a particular Japanese breed of yam. It has a light brown fibrous skin and white flesh. The texture is very thick and sticky. It is normally served raw.

Jaga-imo: Niku-jaga

Potato with beef simmered in sweet soy-based sauce.

	Serves 4 4 medium potatoes 1 large onion 200g beef, thinly sliced 3 tbsp garden peas, cooked Vegetable oil [A] 2 tbsp soy sauce 2 tbsp sugar 2 tbsp sake 2 tbsp mirin 400 ml water [B] 2-3 tbsp soy sauce 1 tbsp sugar

Peel the potatoes and cut each into 8-10 blocks. Cut the onion and beef into bite size pieces. Heat the oil in a saucepan and stir-fry the onion. Then add the potatoes and beef. When the beef changes colour, add [A], bring to the boil and then simmer for 15 minutes stirring from time to time. Add [B] and simmer until the liquid is almost gone. Mix in the peas before serving.

Sato-imo: Sato-imo dengaku

Boiled taro potato with two types of miso-based sauce.

	Serves 4 medium taro potatoes Salted water 4 short skewers Aonori (goreen nori flakes) Ground white sesame seed [A] 3 tbsp red miso 3 tbsp sake 2 tbsp mirin [B] 3 tbsp white miso 3 tbsp sake 2 tbsp mirin

Peel the taro potatoes, wash with salted water and boil until softened. Place [A] in a small sauce pan and simmer until it becomes sticky, stirring constantly. Repeat the same process for [B]. Skewer two potatoes. Place on a baking tray and grill for 4-5 minutes. Serve with sauce garnished with nori flakes and sesame seeds.

Satsuma-imo: Daigaku-imo

Popular sweet snack for Japanese tea time.

	Serves 4 2 medium sweet potatoes Salted water Vegetable oil to deep-fry [A] 6 tbsp sugar 1 tsp soy sauce 2 tsp mirin 1-2 tbsp water 2 tsp black sesame seeds

1. Cut the sweet potatoes onto bite size pieces. Heat the oil in a frying-pan and deep-fry the potatoes until softened and browned. In the meantime, place [A] into a small saucepan and simmer on a medium heat until it becomes sticky. Add the cooked potatoes to the saucepan and stir. Then spread the potatoes onto baking paper to cool down.

Yama-imo: Yama-imo no wasabi-ae

Yam potato salad with wasabi sauce.

	Serves 4 100g yam potato(es) 100g spinach 1 sheet nori seaweed (15 x 20 cm), shredded [A] 1 tsp wasabi paste 2 tsp soy sauce

Cook the spinach in boiling water. Then drain and cut into bite size pieces. Peel the yam potato and cut into bite size pieces, place in a plastic bag and crush roughly by beating with a pestle. Place the spinach on a plate, add the yam potato, pour on <A> and sprinkle with the nori.

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