Japan is known for being a country that truly appreciates the changing of seasons. With picnics under the cherry blossoms in the spring and foliage treks in the fall, the country is acutely aware of each season's transition. The same sense of appreciation extends to seasonal ingredients. With dropping temperatures and leaves comes the arrival of fall favorites such as chestnuts and sweet potatoes, and with it, one of my favorite Japanese treats of all time: daigaku imo.
This beloved snack is composed of bite-sized chunks of Japanese sweet potatoes which are deep-fried, then coated in a sweet soy sauce glaze and garnished with black sesame seeds. The candied potatoes are perfectly soft on the inside and enveloped in a delightfully crisp layer of set glaze, making for a satisfying sweet tooth fix.
This method of frying and sugar-coating food is not entirely original to Japan. In Osaka, records can be found of early 1900s cookbooks that introduced Chinese cooking techniques and recipes. One such technique is called “ba si” in which ingredients are fried and coated in a simple candy coating of water and sugar. Among the recipes is one for lard-fried, sugar-stewed sweet potatoes called “ba si di gua,” which strikes quite the resemblance to daigaku imo. In Osaka, Kobe, and Yokohama, you can still find this version of the snack in many restaurants going by the Japanese name of chukka potato, or Chinese potato, where it is served sans sesame seeds and soy sauce flavoring.
This simple snack comes with a curious name. “Daigaku” means university or college while “imo” means potato, so altogether the name means university potato. While this snack certainly does not hold a degree, it did get its start near college campus grounds.
It is said that the snack rose to popularity in the early 1900s. Japanese sweet potatoes were cheap and very filling, making them the perfect food for university students in Tokyo. Some origin stories affiliate the first daigaku imo sellers with the well-known Waseda University. However, the majority say Tokyo University has the claim to fame with Mikawaya, a roast sweet potato vendor located just outside the gates, often credited with being the first to serve up this sweet treat. Either way, college students everywhere quickly fell in love with the convenient confection, and that love continues to be seen today with daigaku imo appearing at fall festivals nationwide.
If you have the good fortune of traveling to Japan in autumn, be on the lookout for daigaku imo, which is made even more delicious by the freshly harvested sweet potatoes. In big cities like Tokyo and Osaka, you can often find it at street stalls. In smaller cities and towns, keep an eye out for it at roadside stations (michi no eki) and in the prepared food section of supermarkets. In just one bite, you too will understand how the simple college potato has graduated to such popularity!
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
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