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This list of sweet potato cultivars provides some information about varieties and cultivars of sweet potato (Ipomoea batatas). The sweet potato was first domesticated in the Americas more than 5,000 years ago. [1] As of 2013, there are approximately 7,000 sweet potato cultivars. People grow sweet potato in many parts of the world, including New ...
Media: Hoshi-imo. Hoshiimo (干し芋 "dried sweet potato") is a Japanese snack made of dried sweet potatoes and a specialty of Ibaraki Prefecture. The sweet potatoes are generally steamed first before peeling, slicing, and drying, with no artificial sweeteners added. In some cases, the sweet potatoes may be roasted rather than steamed.
Binomial name. Ipomoea batatas. (L.) Lam. The sweet potato or sweetpotato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. [3][4] The young shoots and leaves are sometimes eaten as greens. Cultivars of ...
Peel potatoes, rinse then slice into 1/4" rounds. Place in a pot, cover with water then allow to soften; approximately 15-20 minutes. Heat oil in a large frying pan then add onions.
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Kenpi. Kenpi (/ ˈkɛmpi / けんぴ) or Imo-kenpi (芋けんぴ, 芋 meaning "potato" (especially "sweet potato")) is a snack food and common omiyage / meibutsu from Kōchi Prefecture, Japan. They are strips of candied sweet potato, resembling french fries in appearance, but are hard and sugary sweet in taste. Now, in Japan, almost all super ...
Bamboo skin has an antibacterial effect and keeps rice balls longer. Modern onigiris wrapped in a small, transparent plastic bag. Rice based snacks are known as beika (米菓). Agemochi. Arare. Botamochi. Daifuku. Dango.
Soba flour. warabi starch – substitutes are sold under this name, though authentic starch derives from fern roots. See warabimochi. Wheat flour. Tempura flour. Kyōriki ko, chūriki ko, hakuriki ko – descending grades of protein content; all purpose, udon flour, cake flour. Uki ko – name for the starch of rice or wheat.