Buy sweet potato satsumaimo online

Satsumaimo is a variety of sweet potato native to Japan. It has a light yellow skin with a creamy, sweet flesh inside, often eaten as a dessert or snack in Japanese cuisine.

This variety of sweet potato is rich in dietary fiber, vitamin A, vitamin C, and manganese. It is also a good source of antioxidants.

Satsumaimo is often cooked by baking, grilling, boiling, or steaming in Japan. It is also commonly used in desserts, snacks and cakes.

The main difference is that Satsumaimo has a lighter skin and flesh, a subtle sweetness and a creamier texture compared to other sweet potatoes.

Satsumaimo should be stored in a cool, dark and well-ventilated place. Prevent getting damp as it may cause them to spoil quickly.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yes, it's a great source of fibers, vitamins, and antioxidants, which are beneficial for overall health.

Yes, you can substitute Satsumaimo for other sweet potatoes in most recipes. However, keep in mind that the flavor might build a slight difference due to its distinct sweet taste.

It has a sweet, rich and creamy flavor, not as sweet as the common sweet potato but rather delicate and subtly sweet.

Yes, Satsumaimo is naturally gluten free and can be safely consumed by individuals with gluten intolerance or celiac disease.

Yes, the skins of Satsumaimo are edible. They are often eaten when the sweet potato is baked or roasted.

While generally safe to eat raw, Satsumaimo is typically consumed cooked in Japanese cuisine, which can enhance its flavor and make it easier to digest.

Satsumaimo is native to Japan, with a history of cultivation that dates back thousands of years.

You can bake it as fries, make creamy soups, mash it, include it in stews, or use it in desserts like cookies, pies, and cakes.

Yes, Satsumaimo can be grown at home. However, they prefer a warm climate and need a long growing season.

The best way to peel Satsumaimo is to use a vegetable peeler, starting from the top and working your way down the sweet potato.