🍡 Negi to satsumaimo no nuta (Green onions and Sweet potatoes are mixed with vinegar miso dressing)

Nankoku City, located in the central part of Kochi Prefecture, flourished as the political and cultural center of Tosa during the Nara and Heian periods when the capital was established. Sweet potatoes have been cultivated in Nankoku City since the Taisho era. What started as a local cultivation has now become a specialty product, and sweet potatoes harvested in Nankoku City are shipped throughout the year. At the Nankoku Service Area, imo-ten where sweet potatoes are coated with doughnut batter and deep-fried, has become a popular local dish. Similarly, the history of green onion cultivation in the region is long, making it another specialty product alongside sweet potatoes. In Kochi Prefecture, there is a custom of consuming green onions often, and like young garlic with leaves, green onions are a representative local ingredient in Kochi. Negi to Satsumaimo no Nuta is a dish where green onions and sweet potatoes are mixed with vinegar miso dressing. It is said to have originated as a variation of Ika no Sunomono, a dish of squid and green onions with vinegar miso dressing, using homegrown sweet potatoes instead of squid. This dish was developed through culinary research that involved utilizing self-produced items and local products by producers.