I show you how to make vegan Japanese sweet potato cooking, Toga no-O-Ni. 栂尾煮 This dish, I learned from Shojin Ryori cooking class in Japan. I explain where this dish came from and also, I talk about what is the different Japanese sweet potato and American sweet potato which you see in the grocery store in the U.S.
Cooking starts at 6:12.
400g/14oz Japanese sweet potato
1tbs Vinegar (I use rice vinegar)
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