Satsuma-imo

See also: satsuma-imo, Satsuma imo, satsuma imo, and satsumaimo

English

Noun

Satsuma-imo (uncountable)

  1. Alternative form of satsumaimo.
    • 1960, Mock Joya, “Satsuma-Imo”, in Quaint Customs and Manners of Japan, volume IV, Tokyo: Tokyo News Service, →OCLC, chapter IV (Food, Drinking and Smoking), page 160:
      Satsuma-imo came to be generally cultivated in the country about two hundred years ago, entirely through the efforts of Aoki Konyo, scholar and student of Dutch culture. […] Konyo’s foresight in encouraging the growing of Satsuma-imo was deeply appreciated by farmers and others as the crop saved them many times from famine. […] Satsuma-imo is cooked in many ways as a vegetable.
    • 2023 February 22, Ari Levaux, “Flash in the pan: Japanese sweet potato”, in Billings Gazette, volume 137, number 293, Billings, Mont., →ISSN, →OCLC, page B7, column 4:
      In those days, crop failures and famines were common, and the Satsuma-imo, as it was called, fed millions through harsh times, including World War II, saving many thousands from starvation. […] Here in the U.S., Satsuma-imo grows in every state in the lower 48, but in the northern climates you will want to start it inside, in a bucket of soil.
    • 2024 January 26, Mihoko Iida, quoting Yusuke Takada, “The Dragon-Shaped Japanese Region Where Tokyo Locals Go to Unwind”, in The New York Times‎[1], New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 26 January 2024:
      These days, I go to Tanegashima island to buy Satsuma-imo [Satsuma sweet potato] syrup, which I use in my recipes.

Japanese

Romanization

Satsuma-imo

  1. Rōmaji transcription of さつまいも
  2. Rōmaji transcription of サツマイモ
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