Kyushu is where potatoes and sweet potatoes were first imported, and even today, they are still being produced. The local recipes specific to the producing region can also be found. A questionnaire on the four kinds of tubers and roots with regard to the images, preferences, and consumption frequency of 101 kinds of recipes was administered in seven prefectures of Kyushu. The four kinds conjured the images of “everyday commodity,”“pleasant taste,” and “healthful food.” The preferences concerning the four kinds of tubers and roots were as follows: potatoes, sweet potatoes, taro, and glutinous yam. Preferences by age group were as follows: the age group 20-40 preferred sweet potatoes, and for the age group over 50, potatoes were the most preferred. Highly ranked recipes were as follows: nikujaga for potatoes, tempura for sweet potatoes, nimono for taro, and tororomeshi for glutinous yam.
The four kinds of tubers and roots were mainly used in limited recipes. Although the present eclectic style of cooking tubers and roots across the country, as seen in recipes, such as nikujaga and potato salad is taking root in Kyushu, the traditional cooking culture epitomized by dishes like tempura of sweet potato and nimono of taro has also been passed down.
