All the way from the Andes to Tokyo...
The name of this variety – "inca no mezame" – means "Inca awakening" or "Awakening Incas" or something along those lines. Whatever, it's been developed in Japan from a strain brought over from the high Andes.
Their skins are slightly reddish. The first step is to clean them. For that I use our new kame-no-ko tawashi brush.
These brushes — the name means baby turtle — are just ideal for cleaning vegetables. Or anything else for that matter. In Japan, kame-no-ko tawashi are what's known as a 'long seller': an item that has been around for decades, maybe even since the 19th century. Even the packaging is classic...
The scrubbed spuds cook for about 15 minutes at a low boil. And voila — this is what they look like cooked, both inside and out.
I just love that so many vegetables sport a wonderful golden hue at this time of year.
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