# Seida no tamaji ｜ Our Regional Cuisines

**Cuisine Name**: Seida no tamaji

**Region**: Our Regional Cuisines

## Main Lore Areas
Uenohara City

## Main Ingredients Used
Potatoes (small), miso, sugar, etc.

## History, Origin, and Related Events
Seida no tamashi" is a local dish handed down from generation to generation in the Yuzurihara area of Uenohara City. It is made by boiling small potatoes with their skin on with miso paste. In the late Edo period, Nakai Seidayu, a deputy governor of Kofu, brought potatoes from Kyushu and gave them to villagers to grow, saving them from a severe famine. Nakai Seitao is enshrined as "Imo Daimyojin," and a monument to him remains at Ryusenji Temple in Uenohara City. Tamaji" means small potatoes, and it is a local dish born from the wisdom of our ancestors who made it possible to eat even the smallest of potatoes without wasting them.

## Opportunities and Times of Eating Habits
It can be eaten all year round, but is especially popular between March and July, when new potatoes with thin skin are available.

## How to Eat
Deep-fry potatoes with the skin thoroughly washed and dried over medium heat until the skin becomes wrinkled, then simmer them in a pot with plenty of broth. When it comes to a boil, reduce the heat to medium and add miso, sugar, and mirin, and simmer. It is delicious sprinkled with sesame seeds.

## Efforts for Preservation and Succession
It can be made at home, purchased at supermarkets and souvenir stores, and eaten at "Furusato Choujyukan," an exchange facility where visitors can taste local foods. Some schools serve them at school lunches after explaining to children the origin of the name. Of the 176 local foods that Yamanashi Prefecture is working to pass on to the next generation, 47 have been selected as "specially selected Yamanashi foods.

## Ingredients
- Potato (small): 500g
- Salad oil: to taste
- soup stock: to taste
- Miso paste: 1 to 1 1／2 tbsp.
- sugar: 1 tbsp.
- mirin: 1／2 tbsp.
- sesame seeds: a pinch

## Recipe
1. 1. Wash potatoes with skin on and pat dry.
2. 2. Slowly fry potatoes with skin on over medium heat.
3. 3. When the skin becomes wrinkled, put the potatoes in a separate pot and heat enough broth to cover the potatoes.
4. 4. When it comes to a boil, lower the heat to medium and add miso, sugar, and mirin.
5. 5. When it begins to simmer, reduce the heat to low and simmer until the broth thickens, then serve on a plate and sprinkle with sesame seeds.

## Provider Information
provider : "Yamanashi-no-Shoku Whole Food Experience Handbook"

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