Dried sweet potato day

Today, and January 10th annually, in Japan is Hoshiimo Day ほしいもの日, a commemoration created by Ibaraki Prefecture, the country’s top producer of dried sweet potatoes. The date was chosen because when you stack the numbers 1 and 10, they resemble the kanji 干 (“dry”), the character used in hoshiimo.

Furthermore, the choice of the date is also linked to the important 10‑day sugaring process in production and the fact that dried sweet potatoes are at their most delicious from January to February. Meanwhile fresh sweet pototoes are best in October, when harvesting begins.

Hoshiimo is made simply by steaming sweet potatoes, slicing them, and drying them — no sugar, additives, or preservatives. This gives them a naturally sweet flavor and a soft, chewy texture. They’re also rich in water‑soluble dietary fiber, making them a nutritious snack that doesn’t spike blood sugar easily. Across Japan, many regional varieties exist. Do you eat dried sweet potato?