Dish

Daigaku imo

Daigaku imo is made by cutting sweet potatoes into small cubes and deep-frying them until they are crispy on the outside and soft on the inside. The sweet potatoes are then coated in a mixture of sugar, soy sauce, and sesame seeds, which creates a crunchy glaze that is both sweet and savory. The dish is typically served as a snack or dessert and is enjoyed by people of all ages.

Asian cuisine› East Asian cuisine› Japanese cuisine

Snack

Origins and history

Daigaku imo has been a popular snack in Japan since the early 1900s. It was originally sold by street vendors outside of universities, which is where it gets its name (daigaku means "university" in Japanese). Today, it is a popular snack throughout Japan and can be found at festivals, street fairs, and specialty shops.

Dietary considerations

Daigaku imo is a vegetarian and gluten-free dish, but it is high in sugar and calories. It should be consumed in moderation as part of a balanced diet.

Variations

There are many variations of daigaku imo, including those that use different types of sweet potatoes or different coatings. Some recipes call for the addition of cinnamon or other spices to the sugar glaze.

Presentation and garnishing

Daigaku imo is typically served in small paper cups or on skewers. It can be garnished with additional sesame seeds or chopped nuts for added texture and flavor.

Tips & Tricks

To make the perfect daigaku imo, be sure to use fresh sweet potatoes and a high-quality sugar glaze. The sweet potatoes should be cut into small, uniform cubes to ensure even cooking, and the glaze should be heated to the right temperature to create a crunchy coating.