Imokenpi - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

KochiImokenpi

Classification (Large)

Others

Classification (Small)

Japanese sweets

Main ingredients used

sweet potatoes, sugar, oil

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Region of inheritance

Throughout all of Kochi Prefecture

Product overview (special characteristics and types)

Imokenpi is a regional snack of Kochi Prefecture in which sweet potatoes are cut into long, thin strips and deep-fried in oil before being dressed with molasses. The kanji for kenpi describes its crisp and crunchy texture, and the snack is known for its rich sweet potato flavor.
Traditional imokenpi was manufactured simply by dusting sugar on a white sweet potato called Koganesengan. However, currently, the sweet potatoes used range from types such as Tosabeni to Satsuma Kintoki, and even purple-fleshed sweet potatoes. Each manufacturer offers various types of sweet flavors as well, using ingredients such as granulated sugar, brown sugar, and caster sugar.
Imokenpi is sold all year round and is popular as a household teatime snack. It is also a hometown favorite of Kochi citizens and is often purchased as a casual gift.

History and culture

Originally, there was a regional snack called kenpi in the Tosa region. Sugar was boiled down to create molasses to be mixed with flour, which was stretched out like udon noodles to be cut into strips and baked. It is believed to have been eaten in Tosa since that time, as it can be seen in the Tosa Diary of the Heian Period. There are many theories about the origin of its name. One version says that a thin, long snack eaten during the Asuka Nara period, called [kenpei], gradually changed to become kenpi, and another version states that a type of dim sum, called [keihin], introduced from the Ming Dynasty during the Muromachi period, was the origin of the name.
During the middle of the Edo period, farming sweet potatoes, which were introduced to Tosa from Satsuma, started to become immensely popular due to the potatoes being strong enough to withstand damage, such as that from typhoons, and also because the potatoes did well in the Tosa climate. In this fashion, sweet potatoes became popular amongst commoners, and a snack in which these potatoes were cut finely and deep-fried before being dusted with sugar, which was a luxury back in those days, became a confectionary to eat on special occasions. It is said that this snack was called imokenpi because it looked similar to the regional snack [kenpi], which already existed at that time.
A rich amount of nutrients, such as potassium, vitamin C, calcium, iron, and dietary fiber, can be found in imokenpi.

Production method

The traditional method of making this confectionary is to use the white sweet potato Koganesengan, which is washed, sliced into sticks, and deep-fried in oil before being dusted with sugar. In the modern day, diverse types of sweet potatoes are available, and coating the potatoes with molasses has become standard practice. The snack is usually sold in bags, but some stalls at festivals and stores provide freshly made imokenpi with a crunchy outside and a soft inside, characteristic of sweet potatoes.

Conservation and succession efforts

As Aki City originally cultivated a large quantity of Koganesengan, which is the raw material for starch, it was also the first place imokenpi was sold. Currently, there are many imokenpi stores within Kochi Prefecture, and it has become a household snack that can be easily purchased at produce stands and supermarkets. It is also popular as a gift and is widely known throughout Japan.

Main consumption method

Imokenpi is widely popular as a teatime snack to enjoy at home, or for gifts. Along with standard imokenpi from various manufacturers, many diverse products that cater to the needs of modern consumers are also being developed, such as imokenpi coated with sesame, dressed in chocolate, salty imokenpi, and imokenpi featuring seasonal flavors.

At-home recipes：Ice cream with imokenpi

Ingredients

Imokenpi

20 pcs.

Vanilla ice cream

300 ml

Mint leaves

As needed

How to make

Put vanilla ice cream in a bowl and garnish with imokenpi and mint leaves.