Recently at a supermarket in Vienna sweet potatoes are being sold. Until a few years ago it was very difficult to buy them here in Vienna. In Japan sweet potatoes are very common and that is why it felt unfamiliar to me.
More than 10 years ago when my friend from Kochi came to Vienna for sightseeing she brought with her a sweet potato. Our common friend who had studied in England told her that sweet potatoes are not common in Europe and that she should bring one for me. Indeed she brought a big one, which was carefully wrapped in a cloth, all the long way to me. When she carefully opened the cloth, to my eyes it looked like a sleeping and well-cared for baby with a bright shine. I felt her deep friendship and still I remember that moment, which warms my heart. At home I made tempura from it and ate it with a feeling of gratitude.
“Sweet potato tempura” is regarded as a specialty from Kochi. Having been born and raised there, I used to think of it as a regular food. Supermarkets almost always sell “sweet potato tempura” but I heard that outside Kochi province that is not usual. Cut in thick pieces and fried in tempura dough. Very simple and tasty.
In Kochi there is also another specialty made from sweet potatoes. That is “Imo Kenpi”. Sweet potatoes are cut into sticks, fried and coated with sugar glazing. Recently there has also been a salty version of it.
My mother loved to eat sweet potatoes very much. In a big steampot she cooked several pieces at once and with great joy she exclaimed “sweet potatoes! sweet potatoes!”. In that moment my mother automatically switched to Tokyo accent. In her childhood she spent some time there and probably that food called forth beautiful childhood memories of that time and she seemed rather childlike in that instant. My mother said that back then there were many sweet potato street vendors.
By the way, the most common type of sweet potato in Japan is of yellow colour inside. The type sold at supermarket in Vienna is more of an orange colour inside and the taste is also somewhat different. Recently I heard that sweet potatoes contain very healthy and beneficial nutrients and eating them is highly recommended. I try to prepare them in different styles and tastes at home. Furthermore when I see sweet potatoes I always get a feeling of nostalgia which feels quite good. Today at the supermarket I took one in my hand and with a feeling like maybe holding jewelry I put it in my shopping basket.
最近、ウィーンのスーパーでさつま芋が売られています。近年まで、ウィーンでさつま芋を購入することは容易ではありませんでした。日本ではさつま芋は広く出回っていますから、不便に思っていました。
十年以上前、高知の友達がウィーンに観光旅行で訪れた時、さつま芋を一つ、持ってきてくれました。私たちの共通の友達で、イギリスに留学していた人が、ヨーロッパではさつま芋はなかなか買えないから、持っていってあげて、と言ってくれたからなんだそうです。それで友人は、大きなさつま芋を一つ大切に布に包んで、遠いところをわざわざ持ってきたのです。彼女がそっと布を開いて、まるで眠っている赤ちゃんのように中からさつま芋が現れた時、私の目にそれはどれほど光輝いて見えたことでしょう！思いだす度に、彼女の友情の深さに感動し、胸が熱くなります。私はそれを天ぷらにして、ありがたくいただきました。
「芋の天ぷら」は高知でよくされるさつま芋の調理法です。スーパーのお惣菜コーナーでもよく見かけます。さつま芋を厚めの輪切りにして作ります。さつま芋を使った食品では他に「芋けんぴ」が有名です。さつま芋をスティック状に切って揚げ、砂糖を絡めたお菓子です。近年では塩味もあるようです。
さつま芋は私の母の好物でもありました。一度にいくつかのさつま芋をいっぺんに蒸して、「お芋さんだ！お芋さんさんだあ！」と言い、嬉々としていました。この時は自然に東京のアクセントになるようです。母は学童期を東京で過ごした時があり、蒸かし芋はその頃の記憶を呼び覚ますようなのです。その頃の東京では、よく焼き芋屋さんが回っていた、と母は話していました。
ところで、日本では中身の黄色いさつま芋が主流ですが、ウィーンのは薄いオレンジ色で、味も少し違います。最近、さつま芋は、食べることを奨励できる非常に健康的な食品であると聞きました。私も色んな調理法で積極的にさつま芋を摂ろうと思います。その上、さつま芋は私をノスタルジックな良い気分にしてくれます。今日もスーパーで、そっとさつま芋を一つ手に取り、大切に買い物籠の中に収めました。
Pictures by Yuka Simeno, February 2021 in Vienna.
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