Jisuke-imo no Negimiso ｜ Our Regional Cuisines

Tokyo Prefecture

Jisuke-imo no Negimiso

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Main lore areas

Okutama Area
Main ingredients used

Jisuke-imo, Japanese leek, miso

History/origin/related events

"Jisukeimo no Negimiso" is a dish in which potatoes called jisukeimo are steamed and dipped in Japanese leek miso.
Jisuke-imo belongs to a potato variety and has been cultivated for more than 100 years mainly in the Ogouchi district of Okutama Town, Nishitama County. The origin of the name "Jisuke-imo" is said to be that when Oine-san came from Tsuru City, Yamanashi Prefecture to marry a Japanese woman, she brought with her a potato (Oine's vine potato) grown in the neighboring Hinohara Village, which Jisuke-san then brought back.
Since the Okutama area was not suitable for rice cultivation, it was used not only as a side dish in times of food shortage, but also as an essential part of daily life, as it was customary to cook it with green beans and kelp to entertain guests when they came to visit. Although small in size, it is resistant to disease and is characterized by its white skin and white flesh. Harvest time is around early July, later than that of barley potatoes.It has a rich, sticky taste and is not easily broken down, so it is not only eaten with Japanese leek miso, but is also widely used as an ingredient in simmered dishes and curries.
Its sticky and firm texture is a perfect match with negimiso (Japanese leek miso) mixed with Japanese leek and bonito flakes. It is a dish loved by the common people of Okutama.
Opportunities and times of eating habits

It is mainly consumed after July, when the harvest season is over. However, like potatoes, jisuke-imo can be stored for a long time, so it is consumed by households throughout the year.
How to eat

After peeling, steaming, boiling, or baking, it is served with Japanese leek miso. In the old days, taking advantage of the cold winter weather, the wet sweet potatoes were left outside overnight to freeze, then dried and ground into a powder to make "potato dumplings", which were then covered with kogashi (roasted soybeans and wheat to make a powder) and eaten.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
In recent years, a council has been established in Okutama Town to promote and brand Jisuke imo. In 2012, the town registered the name "jisuke-imo" as a trademark, and only those produced from seed potatoes in the town are called "jisuke-imo. In August 2016, the Okutama Tourist Association began selling Okutama Curry, a retort-pouch curry containing jusuke-imo and venison. It is popular as a souvenir.

RECIPE

Ingredients (1 serving)

Jisuke-imo (small-sized) Several pieces
Soy sauce 2 tbsp.
Sake 2 tbsp.
Mirin(=sweet rice wine) 2 tbsp.
Sugar 1 tbsp.
Miso As needed
Japanese leek As needed

How to cook

1. Wash the jisuke-imo with its skin and blot dry.
2. Add the jarred jisuke-imo to the pan, add sugar, sake and soy sauce, and toss over high heat.
3. Chop up the miso paste and stir in the Japanese leek.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Jisuke-imo no Negimiso ｜ Our Regional Cuisines

Tokyo Prefecture

Jisuke-imo no Negimiso

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (1 serving)

How to cook