Satsumaimo (Sweet Potatoes)

Available:August - May

Satsumaimo (Sweet Potatoes)


  • Low moisture, soft and flaky texture
  • Sweeter and less fibrous than the usual sweet potato
  • Slowly heating them increases their sweetness. Optimal as baked potatoes.
  • Can be enjoyed in many ways such as deep-fried, as a gratin, or as sweets


Cultivation in Kanazawa started when Goro Shimamura brought some seed potatoes over from the Satsuma domain (present Kagoshima) during the Edo period. Grown in the sand hills of the coast, the breathable and water retaining gritty soil produces exceptionally tasty sweet potatoes.

Satsumaimo gratin