The Japanese sweet potato, which is harvested in fall, always fills me with indescribable delight. Sweeter than the American version, it has red skin and delicious yellow flesh. When I was in Tokyo, I used to gorge on cubes of fresh sweet potato fudge, but I also like the potato as it was prepared this evening at Soba Ya: steamed and sliced thickly, sprinkled with crunchy black sesame seeds and drizzled with sugar syrup. Yum!
Soba-Ya: 229 East 9th St., (212) 533-6966.
Tuesday, October 11, 2005
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