Candied Sweet Potatoes with YUCa’s Tea Roasted Green Tea
There are several theories about the origin of the name Daigaku Imo (candied sweet potatoes), but the most widely accepted one is that it became popular among students at the University of Tokyo. From the late Taisho period to the early Showa era, sweet shops and roasted sweet potato vendors around the Hongo area of Tokyo (now Bunkyo Ward), near the university, began offering this affordable and filling sweet treat to students. The name “Daigaku Imo” naturally came to be used due to its association with the university district and its popularity there, eventually becoming widely established.
The combination of daigaku imo and YUCa’s Tea Roasted Green Tea(Houjicha) offers a harmonious balance of flavors and aromas. Daigaku imo is a sweet made by deep-frying sweet potatoes and coating them with a rich, sweet syrup. It is characterized by a crispy exterior and a soft, fluffy interior. Against this rich sweetness and satisfying texture, hojicha—a roasted green tea with a fragrant, clean taste—provides a perfect complement that balances the overall flavor. Hojicha’s distinctive roasted aroma and mild, low-bitterness profile make it an ideal pairing for sweets like daigaku imo. Rather than overpowering the flavor, it refreshes the palate and sharpens the aftertaste. The lingering sweetness of the syrup combined with the tea’s roasted fragrance creates a subtle depth reminiscent of caramelized sugar, offering a satisfying experience for both taste and smell.
In this way, Daigaku imo and hojicha respect each other’s unique qualities while enhancing one another. Though not flashy, this pairing leaves a gentle and lasting impression, quietly accompanying moments when you want to take a peaceful break in your daily life.
