Japan #1
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Prologue for Japan Trip
Starting 2013, Princess Cruises introduced new all around Japan itineraries, mainly to attract Japanese travelers. For 2014, three new, round-trip Yokohama, 9-days each, Japan itineraries were offered. We already had plans for 2013, but did not waste a minute booking all three for 2014. Especially since most of the ports-of-call were places I had not been to. And the ones that I had been to were destinations worth visiting again and again. If you notice, there is one non-Japan stop in each itinerary, in Korea or Russia. This is to be able to sell duty-free products on-board, per international taxation rules*.
Princess dedicated one of their ships, Diamond Princess to Japan itineraries (which also has an identical sister ship, Sapphire Princess with capacity for 2,670 passengers plus 1,100 crew, both of which were built in Nagasaki/Japan). Diamond Princess was remodeled to accommodate needs of the Japanese guests such as, open-air ‘onsen’ (Japanese hot bath) on the top floor, all boutiques into high-scale shops including Burrberry, Ferrgamo, Coach, and some fabulous brands I didn’t know. There were bilingual Japanese staff at every service. One side of the dinner menu was Japanese cuisine, as well as a Japanese food corner at the buffet court. We even had Japanese entertainment. I was in heaven.
On the 17th day of the cruising, with news of typhoon Phanfone, the rest of our cruising schedule completely changed. Typhoon Vongfong followed typhoon Phanfone. For the last leg of the cruising, all guests were offered credits (those who wanted to disembark and the new guests embarking) either if they stayed or disembarked, including train fare to Tokyo or the Japanese, to their hometown. We stayed. We had continuing plans for after the cruise, including an 11-day hotel reservation in Tokyo to visit with friends. For the last leg, about 1700 of us were complementary guests of Princess.
To avoid the typhoons, the ship sailed in calm/safe oceans. The ship managed to dock at Kobe a day later than scheduled and stayed overnight. A~~nd, next morning, a couple of hours sailing to Osaka, a surprise docking not included in the itinerary, the city I grew-up in!!! Not stopping at any of the other 4 ports-of-call of the 3rd itinerary, the ship cruised for 5 days straight (*seizing the opportunity of calm sea, the ship poked its nose into Korean waters, a necessary business move) and returned to Yokohama a day later than scheduled, giving us an extra day on the ship. We had one less day in Tokyo, but no complaints.
In the next several posts, I will share some photos and foods we experienced during our 40-day visit in Japan.
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Spring for cherry blossoms and autumn for its foliage are the best times to travel in Japan. It was my husband’s second trip to Japan and this time, we picked autumn, a season known for delicious foods, specifically, seafood, autumn vegetables/fruits such as persimmons, Aomori apples, plump chestnuts, all kinds of sweet potatoes and squashes, and I can go on. Souvenir, confectionery, and restaurant shops showcase the seasonal displays. At the first port-of-call, the first display of sweets which caught our attention was the the sweet potato cakes. They come in every shape. The traditional ones are formed in petite, sweet potato shape. But of course, we are talking about Japan, ‘creative’ being her middle name, we had this delight in every form it can possibly come, including in ice-cream flavor!
This sweet potato recipe has a soft consistency with very little baking time needed. Traditionally, it is shaped in a two-bite-sized sweet potato shape. However, it can be baked as is (or in cupcake shells), filled in a large tart shell (or in small tartettes), stuffed in horizontally cut and hollowed in its own skin, or I personally prefer it piped in vertically cut and hollowed skin as shown in the first top photo.
Sweet Potato Delight | スイートポテト
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 700g / ½ lb = 2 ~ 3 sweet potatoes[¹][²], medium-sized at least 6cm / 2½” dia.
. – This recipe ratio is for 350g / ¾ lb already boiled/steamed, hollowed-out and mashed potatoes.
• 30g / 2 Tbsp sugar
• 30g / 1½ Tbsp butter, at room temperature
• 1~2 Tbsp heavy cream or whole milk (start with 1 Tbsp and add more if needed for processing/piping consistency)
• 2 egg-yolks, at room temperature (one for egg-wash/glaze before baking)
• a few drops of vanilla (optional)
[¹] Compared to sweet potatoes, yams are starchier and drier. The many varieties of sweet potatoes are members of the morning glory family. The skin color can range from white to yellow, red, purple or brown. The flesh also ranges in color from white to yellow, orange, orange-red or purple.
[²] For more variety, sweet potato may be substituted with yam, pumpkins, squashes (butternut would be a great one)
DIRECTIONS
◊ Wash the potatoes well and cut them (with skin on) vertically no less than 15mm / 5/8″ thick. Only peel the ends. Soak them in water for 10 minutes.
◊ Drain and rinse the potatoes and boil them covered in plenty of water for 10 minutes or until bamboo skewer goes through (do not over boil or skins will come off). Gently drain in a colander and let it cool completely.
◊ Put all the pieces flat on a cutting board and very carefully hollow the pieces with tip of a table teaspoon and leave the skin with no less than 5mm / 1/8″ thick all around. Place them on a baking sheet lined with parchment paper.
◊ Put the hollowed part/center of potatoes and the peeled ends in a large sieve (uragoshi
[³] is used in Japan) and force through the mesh by pressing with a wooden spoon. (This process is highly recommended if planning to pipe the filling. Otherwise, mashing in the food processor works.)
◊ In a food processor, add the (mashed) potatoes, sugar and pulse until well puréed. Add butter, cream, one egg-yolk, (vanilla if using) and pulse a few more times, until fully mixed and with consistency for piping.
◊ Position a rack in the middle of the oven and preheat to 190°C / 375°F.
◊ Empty the mixed filling into a piping bag (used Wilton 2D) and pipe into the hollowed skin-circles. Beat the second egg-yolk and gently brush on the top of the fillings. (Note: if the consistency is too soft, put it in the refrigerator for 10 minutes to take its shape before the egg-wash.)
◊ Bake for 15 ~ 20 minutes or until a little golden on the top. Let them cool completely before serving.
[³] Traditional uragoshi (umagebari uragoshi) is a fine net-mesh, stretched over a round, wooden frame, made of horse-hair and should be dampened with water before each use. Ones made of metal are more common now. It is used to mash/puree food. It is placed over a bowl and foods are placed on top and forced through the mesh by pressing with a flat wooden spoon/shamoji.
~ どうぞめしあがれ • Douzo Meshiagare ~
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So, what’s cooking in your kitchen?
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→ Look, I made it!
2014-11-16
“Your recipe was excellent. I did have a Japanese fine mesh sieve so that helped a lot. I thoroughly enjoyed making them. I have already put them up on Instagram”
~~ Maria of Maria Dernikos
Brilliant Fae! So impressive~
Thank you for stopping by at my blog and for liking one of my posts. God’s blessings to you and compliment of the season.
Wow Fae ! Its almost like we made a trip to Japan. Very well chronicled.
Thank you, SKD. I’m so glad to hear your words. I really wanted the posts to be as informative and entertaining as I can make them. As for not getting the posts in your ‘Reader’ it happens, I have experienced this too. Reset by clicking on ‘unfollow’ and ‘follow’ again. 🙂
Wow, Fae, this is so pretty and perfect! I adore all things Japanese (the little that I know and eager to have a deeper knowledge) You are making me drool and making me want to visit Japan. Thank you for sharing this gorgeous recipe!
Hi Azita jan! Yes, Japan is so special. You can have a little taste of it through my series of post about our trip to Japan. This is #1 and I will post #4 tomorrow. <3
So elegant, Fae! The Japanese have such a way with food presentation. There’s so much to learn from them.
Yes, don’t they. You are talented and I am sure you can create their style, but I have to work very hard at it. 🙁
All these posts make me homesick Fae 🙂
Luckily I get to fly home for a week in december!
Oh, Mimi, <3, me too. I’m glad you are going home… but only for a week? 🙁
Yes. It’s because I no longer have the luxury of long student winter breaks 🙁 But I think a week is better than nothing 🙂
So glad to hear that you enjoyed your trip, Fae. 🙂 This Japanese sweet potato cake sounds really fabulous. 🙂
Jhuls, You are here, Darling! Oh, they are so~ good. I have to make them again. 🙂
Yum Yum yummmm,…so special too!.
I love it when savory food is treated like pastry!
Oh, I know what you mean, exactly! 🙂
A BEAUTIFUL way of treating sweet potato! Your ones look even more honest, cute, pillow-y soft 🙂 And I’m sooooo gonna steal that ocean-blue platter!
Hello, Hello Nusrat! Thank you for your lovely and kind comment. 🙂
I felt like I was there with you and that is what makes reading your blog so wonderful!
Welcome, and thank you, Renee. I will write a few more about Japan. Please check it out. 🙂
How much in advance can I make them? The longest possible that is.
If piped, without the sweet potato base (base may not look too good after a while, I’m not sure)… since they are boiled, baked and has sugar (a kind of a preserver), should maintain its taste for 4 days (no more I’d say), covered airtight and in refrigerator. I think, like a potato salad, the sooner you eat the better. Not a good answer?
So pretty! Such an elegant way to serve and eat sweet potatoes.
I think so too. 🙂
What a lovely presentation, looks delicious as I love sweet potato 🙂
And I am so sorry for all the complications during your trip!
We were okay with it as we were safe. Thank you for the kind comment. 🙂
sweet potatoes are my favorite 🙂 I made many varieties with sweet potato. But this is a different kind.. Thanks for sharing 🙂
Welcome Sabitha, and thank you for the kind comment. 🙂
Reblogged this on Chef Ceaser.
During my trip to Japan I had a lot of good (and unusual desserts). Look at this one! It looks so cute and I’m pretty sure it must be delicious!
I’m so glad your had the experience. I will be making a few more (finger crossed) throughout the Japan series. 🙂
I love learning about traditional cooking from different parts of world, as there’s so much wisdom embedded in these traditions. Thanks for sharing your travel adventures!
Yes, I agree with you. I try to do that, and by adding a little of latest developments to it. 😀 )))
Thank you for visiting my blog. Please do explore, I have many traditional recipes and stories.
How lucky to be in Japan! Love this recipe. One of my cravings during a pregnancy was tempura sweet potatoes! Somehow I never associated sweet potatoes with Japan!
Thank you, Johanne. To make a long story short… Sweet potatoes are now cultivated throughout tropical and warm temperate regions wherever there is sufficient water to support their growth. Due to a major crop failure, sweet potatoes were introduced to Fujian province of China in about 1594 from Luzon/Philippines. About half of the Chinese crop is used for livestock feed. Sweet potatoes were introduced as a food crop in Japan, and by 1735 was planted in Shogun Tokugawa Yoshimune’s private garden. It was also introduced to Korea in 1764. In Japan, there are so many use of this delicious produce which comes in so many colors.
I would love to go to Japan one day, never thought about doing a cruise but I am now!
Yes, definitely you must go to Japan. Make sure you also stay in Tokyo at least 4~5 days to see the hip spots there and in the vicinity.
My sister travels there for work and she says the food is fabulous.
What a wonderful trip that must have been, Fae! Your sweet potato cakes look just heavenly! Can’t wait to see what else you are going to introduce us to!
Thank you, Julianna. 🙂
Your sweet,potato cakes look too pretty to eat Fae! I love the unexpected, but not too sure how I’d handle confronting a typhoon!
Especially on a ship! However, we did not see or experience the typhoon, because the Captain avoided at any cost. So we were in calm oceans while other parts of Japan were having horrible weather. Oh, please do eat them. You cannot stop at one or two or three or… 😀 )))
Wow Fae looks amazing!
I am happy about it too. 🙂
These look like so much fun to make – and eat. I will give them a try. What a fascinating expedition – look forward to more posts on Japan.
You are right, Hilda. I had fun making it and more fun eating them! 😀 )))
Sounds like you had a great time!
Yes, Stefan. My most favorite place to go to. And, every time something new creativity to explore and experience.
Can’t wait to hear more on this fabulous trip, Fae. Typhoon aside, it must have been wonderful to dock where you grew up…I hope time was allowed to disembark and explore a bit. 🙂
These sweet potato cakes sound fabulous…love the looks of the piped filling…they’re quite pretty!
Thank you, Nancy. The ship docked for overnight in Osaka too. Which allowed us to experience the evening neon and crowd.
So nice to read about your trip and get such authentic recipes. I had no idea sweet potato is used in Japanese cooking this way. The cakes are so refined and pretty. Thanks for sharing! 🙂
Japanese are so creative, they have taken using common vegetables/ingredients to a whole new level.
These look too pretty to eat Fae! Gorgeous start to your Japanese series of posts – can’t wait for the next instalment! 🙂
Thank you, Margot! 🙂
I like sweet potatoes and especially enjoyed all the ways you can serve them – piped really looks elegant 🙂
This recipe is so simple to make, and so~ delicious. 😛
That looks amazing! I have never been on a cruise…one of these days. What an interesting coincidence that the ship detoured to your hometown – wow!
Oh, I’m glad you are planning on cruising. I just love cruising. Stop at my hometown was such a great surprise. 🙂
Fae your little sweet potato cake is so perfect and so beautiful. I can’t wait to try this recipe, I have looked at the ingredients and have all of them except the cream, which by tonight I could have, this time tomorrow we could be enjoying our own sweet potato cakes, except I know my dish won’t have your elegance, you really do have a delicate hand when it comes to presentation – always so perfect and beautiful.
Darling Maria, Coming from you, I am so flattered. I’d love to hear how you liked making this recipe. I know you’d love it. <3
I just need the opportunity to get out and get some cream, I have thought about using the semi skimmed milk I have in the fridge but feel this might ruin the outcome.
Your semi-skimmed milk would work too. Just put a little at time to not make it too runny if you are piping. Otherwise, just fill in the shells/skin and bake.
Fae, this is a lovely presentation, the Sweet Potato Cake looks absolutely beautiful and super yummy. I would love to try the Japanese hot bath 😛
Thank you, Linda. I did not use the onsen/hot-bath, but seeing the video of people in it on the ship’s morning show, looked fabulous. 😉
Wow! What a treat, the cakes sound fab! And your trip sounds amazing x
Elaine, this is your type of dessert! You should market this too (in its hollowed half-skin shell)! 😛
Good thinking!
The sweet potato cake looks beautiful, piped, looks just like yellow cream on top. Look forward to details of your trip. The maps and details make it very interesting!
Thank you, Apsara. 🙂
These sound so good, Fae! I love sweet potatoes, especially this time of year. Looking forward to seeing your trip photos!
Thank you, Nancy. I’m working on them. 🙂
Oh just had lunch with my friend from Japan today, Junko and was telling her about your trip. I will send her your posts. Japan is on the agenda for 2016.
A great idea! I’ll be more than happy to give pointers when the time comes.
I really look forward to reading about your amazing trip to Japan. What a lovely treat I love sweet potato.
I hope I can live up to your expectation. 😀 )))
Sound great Fae, I want to try these soon! Great Post!
You’ll love them, Mitchell! 🙂
What I like about them is that they do not have a ton of sugar in them. 🙂