# Karaimo Gohan(Sweet Potato Rice) ｜ Our Regional Cuisines

**Cuisine Name**: Karaimo Gohan(Sweet Potato Rice)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Kagoshima Prefecture

## Main Ingredients Used
Sweet potatoes, rice

## History, Origin, and Related Events
"Karaimo Gohan"(=Sweet Potato Rice) is a local dish using sweet potatoes, a specialty of Kagoshima Prefecture that is well known throughout the country. Kagoshima Prefecture is blessed with a mild climate, but most of the land, with the exception of Mt. Kirishima, is a Shirasu plateau, which is very well drained. Therefore, the cultivation of sweet potatoes, which grows easily even in poor soil and is less susceptible to typhoon damage because it grows underground, has taken strong root. Today, the country boasts the largest production of sweet potatoes in Japan.There are various theories about the origin of sweet potatoes, but it is said that in 1698, Hisamoto Tanegashima, the lord of Tanegashima Island, sent an envoy to the Ryukyus to bring sweet potatoes back to Japan. Later, in 1705, Maeda Riemon, a sailor on the Yamakawa River, grew sweet potatoes in his field and distributed them to his neighbors, gaining a good reputation,the sweet potatoes were so popular that they spread throughout Kagoshima. The sweet potatoes were also called "filial piety potatoes" because of their high yield and their suitability as food for the poor. Kurobuta (black pig), another local specialty, is raised by mixing sweet potatoes in its feed, and sweet potato shochu (distilled spirit made from sweet potatoes) is also a representative specialty of Kagoshima and the sweet potato is an important foodstuff that supports the food culture of Kagoshima Prefecture.Therefore, there are many local dishes made from sweet potatoes in Kagoshima Prefecture. One of them is "Karaimo-gohan" (sweet potato rice). Karaimo" refers to sweet potatoes, and because it is easy to prepare, it is often served at dinner tables even today. The sweetness of the sweet potato and its crunchy texture go well with rice, and it is popular among men and women of all ages.

## Opportunities and Times of Eating Habits
It is often made during the harvest season from September to November, when sweet potatoes are in abundant supply.

## How to Eat
Cook cubed sweet potato and rice together and eat. If a little salt is added when cooking, the sweetness of the sweet potato will be enhanced. If you add a little glutinous rice or Uruchi rice, you can make it look like okowa and enjoy a different texture. You can sprinkle black sesame seeds on top.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Even today, it is a taste of autumn and is made by every household and passed down from generation to generation. It is also included in school lunch menus and is popular among children.

## Ingredients
- Rice: 2 cups
- Sweet potato: 100 g
- Water: 2 and 2／5 cups
- Salt: 2／3 tsp.

## Recipe
1. 1. Wash rice 30 minutes before serving and drain.
2. 2. Peel and cut sweet potatoes into cubes, soak in water to remove scum.
3. 3. Add 2, salt and water to 1 and cook.

## Provider Information
provider : “Kyoudo no Aji(=Local Tastes)” (Kagoshima Prefecture Dietary Life Improvement Promotion Member’s Liaison Council)

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