英和和英

名詞

Satsuma-imo (uncountable)

1. Alternative form of satsumaimo.
   • 1960, Mock Joya, “Satsuma-Imo”, in Quaint Customs and Manners of Japan, volume IV, Tokyo: Tokyo News Service, →OCLC, chapter IV (Food, Drinking and Smoking), page 160:

     Satsuma-imo came to be generally cultivated in the country about two hundred years ago, entirely through the efforts of Aoki Konyo, scholar and student of Dutch culture. […] Konyo’s foresight in encouraging the growing of Satsuma-imo was deeply appreciated by farmers and others as the crop saved them many times from famine. […] Satsuma-imo is cooked in many ways as a vegetable.

   • 2023 February 22, Ari Levaux, “Flash in the pan: Japanese sweet potato”, in Billings Gazette, volume 137, number 293, Billings, Mont., →ISSN, →OCLC, page B7, column 4:

     In those days, crop failures and famines were common, and the Satsuma-imo, as it was called, fed millions through harsh times, including World War II, saving many thousands from starvation. […] Here in the U.S., Satsuma-imo grows in every state in the lower 48, but in the northern climates you will want to start it inside, in a bucket of soil.

   • 2024 January 26, Mihoko Iida, quoting Yusuke Takada, “The Dragon-Shaped Japanese Region Where Tokyo Locals Go to Unwind”, in The New York Times‎, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2024-01-26:

     These days, I go to Tanegashima island to buy Satsuma-imo [Satsuma sweet potato] syrup, which I use in my recipes.

別の表記

• satsuma-imo
• satsuma imo