It’s around this time of the year when the chant of the ishi-yakiimo-ya, or stone-roasted sweet potato seller, starts echoing in my rural Japanese neighborhood. One by one my neighbor’s front doors open as children pulling their parents rush out to buy piping hot sweet sweet satsumaimo (sweet potato). In big cities, this sight is rare, but starting from early autumn to early winter, you can still enjoy freshly cooked hot satsumaimo everywhere from your local supermarket to autumn festival food stalls to highway rest areas.
Changing gears, as a preschool teacher, I often hear parents complaining about the amount of sugar in our diet and especially in products aimed at children. Seeing how much my students and I love the naturally sweet taste of satsumaimo, I came up with this recipe for a perfect little lunchbox filler or after school energy snack. Here’s how to make it.
Click here to read more.
- External Link