Daigakuimo no tare is a sauce used to make the traditional Japanese dessert daigakuimo, which consists of fried sweet potatoes covered in a sweet, caramelized sauce. The dessert gets its name from "daigaku" (大学), meaning "university", because it was once popular with Japanese students, often sold as a snack in neighborhoods near universities.
Daigakuimo no tare sauce is made primarily from glucose syrup, sugar, and soy sauce. This combination creates a sweet, but also umami flavor, thanks to the soy sauce. The sauce is slowly prepared to a thick, syrupy consistency, allowing it to easily set on the fried sweet potatoes, creating a glossy, slightly crunchy texture as it cools.
In addition to being used for daigakuimo, this sauce can also accompany other dishes, such as cooked vegetables, stewed fish, or even pumpkins, bringing a sweet and umami touch to these preparations. What sets this sauce apart is its lack of artificial flavor enhancers, favoring traditional ingredients for a pure and deep flavor.
Sugar, starch syrup, sesame, sesame oil, soy sauce (soy, wheat, salt), thickeners: agar-agar, acetyl distarch adipate, xanthan gum, guar gum; glucose.
Nutritional Values per 100 g
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