My friend came to visit last month. We had an amazing time traveling around Okinawa, Osaka and Kyoto. That probably goes without saying though. We found ourselves on an ice cream kick in Okinawa, before heading to Osaka and Kyoto. It all started with ube ice cream then we moved on to green tea ice cream. There was some Okinawan sugar cookie, pistachio, vanilla and beni imo ice cream mixed in there as well. I’m addicted to the ube ice cream which is a type of purple potato. It tastes like carnivals and magic. I know you want some now, but it’s not what this post is about! Gomennasai. Seriously, we probably ate 14 ice cream scoops each in the 2 weeks she was here. We may, or may not have had double ice cream on some days. What can I say? It was really hot!! Continue reading
Beni imo may be my most favorite thing about living on Okinawa. Seriously, I love this ‘tater! It’s like a sweet potato, but has lovely vanilla notes. AND IT’S PURPLE! It’s really exciting to cut into one of these beauties. The color is just so intense and somehow unexpected every time.
Last thanksgiving, I turned these into a sweet potato soufflé, which is tradition in my family. I also got a little daring and made a side dish with beni imo, Okinawan brown sugar and pineapple bits. I’ve made a Thai-inspired beni imo soup. You can use it anyway that you would use a sweet potato. They occasionally find their way into a curry, but I really like to let the color shine alone, like in this recipe. Continue reading