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  7. Kiriboshi Imo (Dried strips of Sweet Potato)

Kiriboshi Imo (Dried strips of Sweet Potato) ｜ Our Regional Cuisines

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  • Shizuoka Prefecture

    Kiriboshi Imo (Dried strips of Sweet Potato)

Kiriboshi Imo (Dried strips of Sweet Potato)

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  • Main lore areas

    Omaezaki City, Shimada City, Yaizu City

  • Main ingredients used

    Sweet potato

  • History/origin/related events

    It is said that the origin of ‘kiriboshi imo’ is Shizuoka Prefecture. In Edo Era, Gon’emon Ohsawa rescued the ship from Satsuma (current Kagoshima Prefecture) wrecked at the offshore of Omaezaki. This made sweet potato introduced in Shizuoka Prefecture. After that, the cultivation of sweet potato has been prevailing in the prefecture, and ‘nikiriboshi-hou’, the method to dry sliced boiled sweet potato under the sunshine, was invented. They say that it is the origin of ‘hoshi-imo’ (dried sweet potato). Drying sweet potato under the sunshine makes potato more distinctive of its sweetness and softness. The area suits to produce dried sweet potato due to ‘enshuu karakkaze’ (strong dry wind in winter in Shizuoka) and long daylight.

  • Opportunities and times of eating habits

    You can enjoy this all the year because it is a preservative food.
    It is served as a snack or when they feel snacky. You can eat as it is. When you toast it lightly, the surface becomes crispy and it is soft inside and becomes sweeter.

  • How to eat

    Steam sweet potato until you can skewer the potato without any resistance. Peel the potato while it’s still hot, then slice it vertically. After that, dry them outside. When you make it at home, you can use an oven to dry instead. Sweetness and soft texture vary depending on the type of sweet potato.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    You can buy one at shops or online.

RECIPE

Ingredients (4 servings)

  • Sweet potato 4 (approx. 250~350g per piece)

How to cook

  • 1. Rinse sweet potato well.

  • 2. Place sweet potato without peeling into a pan. Make sure not to layer each potato. Steam the potato with plenty of water, with high heat until boiling, then with low heat for 90 minutes. It is ready when a skewer goes through the potato without any resistance. You need to adjust how long it has to be steamed depending on the size of sweet potato.

  • 3. Peel the sweet potato while it’s still hot.

  • 4. Once potato gets cooler, slice it into 1cm (0.4 inch) of thickness.

  • 5. Place the slices on a strainer not to layer each other. Dry them for 5~7 days. (Turn them over after the second day.)

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

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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