Uenohara Seida no Tamaji
Seida no tamaji cooks small skin-on potatoes, first sautéed or fried, in dashi, miso and sugar until a glossy sauce clings. In Uenohara, seida means potato and tamaji means the small ones...
At a glance
| Name | Uenohara Seida no Tamaji (Seida no Tamaji) |
|---|---|
| Prefecture | Yamanashi |
| Region | Chubu |
| Type | Skin-on baby potatoes simmered in sweet miso glaze |
What is it?
Seida no tamaji cooks small skin-on potatoes, first sautéed or fried, in dashi, miso and sugar until a glossy sauce clings.
In Uenohara, seida means potato and tamaji means the small ones; the dish uses a crop that might otherwise be discarded.
History and local context
Uenohara preserves a tradition linking the word seida to magistrate Nakai Seidayu spreading potatoes during famine; it is presented as local tradition, not uncontested proof.
The prefectural recipe fries first, while city records also describe sautéing before simmering.
How to enjoy it
Split a hot potato before biting. Wash well, remove sprouts and green areas deeply, cook through and watch oil splatter, scorching, soy and sesame.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Uenohara Seida no Tamaji from?
It is associated with Yamanashi, in the Chubu region of Japan.
What kind of food is Uenohara Seida no Tamaji?
This guide classifies it as skin-on baby potatoes simmered in sweet miso glaze. See the overview for its defining ingredients and texture.
Can I order Uenohara Seida no Tamaji online?
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Order from Japan
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