Sweet potatoes are soft when cooked, and can be eaten directly after steaming and cooling. Most of them are made of raw materials such as sweet potato powder or potato powder, which is chewy compared with rice cakes, but not suitable for the elderly or young people. It is easy to chew continuously during chewing and slide directly into the esophagus, causing danger ~ sweet potatoes can be divided into two types: stuffed and unfilled. Most of them are made by adding condiments such as milk and sugar to sweet potato powder during the production process, and most of them are bean stuffing, especially red bean stuffing! In fact, the earliest potatoes can be said to be very unpalatable. It was invented on the basis of rice cakes. At first, Japan constantly absorbed the surrounding cultures of Asia, but at that time, many products of cultural improvement could only be enjoyed by Japanese aristocrats, and people at the bottom rarely enjoyed new and good things. When China rice cakes were first introduced to Japan, they were just snacks for aristocrats. Those Japanese civilians at the bottom can only hear about it, and no one has tasted it, so they have to use substitutes in the production methods they have heard. So cheap sweet potato flour or potato flour became a substitute for glutinous rice flour, but people's storage conditions were limited at that time. Sweet potatoes stored in the first year will germinate in the second year (tuber plants have this characteristic). If germinated potatoes or sweet potatoes are not treated in time, they will have a bitter taste ~ so the sesame potatoes made at that time were bitter, so we had to use condiments such as sugar to cover up some shortcomings in taste, and they were still slightly bitter when eating. At that time, according to the introduction, the place was China, so the taro we often watched in Japanese anime or Japanese drama was based on the stuffing-free taro, and the cooked coarse stuffing was wrapped in it, because it not only retained the tradition but also lost its originality, which was quickly accepted by the bottom people in Japan. Later, with the gradual improvement, the slight hemp smell disappeared, but the word' taro' that belonged to it at that time remained!

Stuffed potatoes have no obvious taste, and they taste similar to sweet rice cakes. Stuffed potatoes have changed under the situation that Japan is constantly absorbing new cultures. It turns out that the feeling of stuffing rice cakes has been broken. Peppermint is added to the potato, so it tastes cool and slightly sweet when bitten on the potato outside, and a little sweet and spicy when eaten with red bean stuffing. In appearance, it was different from rice cakes at first. Secondly, there is a great difference in appearance between non-fermented potatoes and fermented potatoes, because non-fermented potatoes appear earlier and can better represent Japanese traditions (in fact, Japanese young people prefer improved fermented potatoes). Non-fermented potatoes can be divided into red bean potatoes and white jade potatoes. Red bean potatoes not only use red bean stuffing as an auxiliary material in potato flour, but also are very sweet bean paste on the stuffing (although it is stuffing, it is often considered as the most original statement), while white jade potatoes are often regarded as the original statement. A lot of milk and starch are added to the potato flour outside to make it look as white as snow. Stuffed potatoes are different. It first broke through the tradition in appearance. Everyone knows that the vermicelli or skin made of sweet potato powder or potato powder is translucent, which is the characteristic of its own starch. Therefore, the appearance of the improved filling potato is translucent, and the filling inside can be seen vaguely. It is said that the best fermented sesame potato looks like amber, crystal clear, and the red bean pit inside is also an excellent fine bean paste. After being colored with brown sugar, it looks like amber jade with blood. It can be said that it is a work of art of food, which makes people unbearable.

Rice cakes were invented earlier in southern China. There are many paddy fields in the south, which are suitable for the growth of glutinous rice. The first name of rice cake appears in its homonym. At that time, the way southerners ate rice cakes was very simple, that is, they made cakes the size of fists and took them with them, so they didn't have to go home after finishing farm work at noon. After eating in the field, it is a simple lunch. Later, the rice cake became delicious in the hands of some ingenious chefs. Because eating rice cakes has the feeling of falling belly, men who drink rice cakes on holidays often eat rice cakes to curb their appetite, thinking that they are not easy to get drunk. Later, under the mutual influence of north and south cultures, more food replaced rice cakes as lunch. Because it is different from the chewiness of potatoes, the rice cake is sticky, so it was called sticky cake at that time. At that time, the homophonic "rice cake" (which is increasing year by year) gradually replaced the "sticky cake" because it is a common food on holiday tables, and the production technology of rice cake was gradually learned from other Asian countries and introduced to China, the birthplace. The eating methods of rice cakes and their substitutes have gradually enriched Asian food culture. China has also learned more about foreign technology to make rice cakes: in the south, there are already' green balls' (adding spinach or rape juice to make rice cakes green, or adding a little salt, which tastes a little bitter to spinach and vegetables, and then a bowl of fresh chicken soup, which tastes very unique), but in the north, it has just begun to get used to rice cakes. But after slowly accepting it, fried rice cakes appeared (you can stick white sugar on it according to your preference, or you can put hot sauce on it, which makes you feel a little crunchy outside, bite it, and it's sticky and delicious inside ~), while in India, fried rice cakes are seasoned with spicy curry (be careful when eating, Xiao said, some people eat rice cakes for the first time, not bite by bite, but bite by bite, resulting in tears and runny nose. The saliva mixed with the rice cake slowly enters the stomach, which is warm ~). In fact, there are also fried rice cakes that are not spicy in the south. Add a piece of dried laver with tender rape (Shanghai people call it' Kaiyang', which is a kind of shrimp) and stir-fry the soup with chicken soup. The delicious rice cake cooked is even more delicious. After improving farmland in Japan, because potatoes occupied a position, they created red bean rice cake soup (brown sugar boiled water, put red beans! You can also break the tradition and add herbs, mint, chocolate and other spices according to your personal preference. The rice cake will be chewed sweetly in your mouth, and occasionally some red beans will be chewed, which is different from the sweetness of sugar water in your teeth. Korean rice cakes are even more' back to nature'. Choose green and natural glutinous rice and beat it constantly, steam it in a big pot, cut into pieces and drink a bowl of white broth (pork soup, salt and other simple seasonings) to moisten the intestines.

PS: Potato rice cakes can only be said to be half cooked. Eating raw but not cooked will cause abdominal distension, pain and other discomfort, so it is not easy to eat more. After eating rice cakes and potatoes, the abdomen will swell, which is easy to cause nausea such as indigestion and food accumulation. It is advisable to eat less as a snack! Rice cakes are more difficult to make than sesame potatoes, and sesame potatoes also have the advantages of being chewy than rice cakes, but you should chew slowly when eating, and the elderly and children should pay attention when eating.