'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 |
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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.
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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.
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Sato-imo
(taro potato)
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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.
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Sato-imo: Sato-imo
dengaku
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Yama-imo: Yama-imo
no wasabi-ae
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