Matcha Sweet Potato Kinton is a two-toned mashed sweet potato dish, with one half flavored with matcha powder. The mixture is placed in a piece of cloth or plastic wrap and gently twisted to form a round shape with fine pleats on the surface. Lightly sweetened and beautifully colored, this sweet potato kinton is a variation of the classic Kuri Kinton in Osechi ryori, the traditional Japanese New Year’s feast, and it also makes an elegant dessert when served with green tea.
What’s Matcha Sweet Potato Kinton?
Kinton is a traditional Japanese dish made by sweetening and mashing ingredients like sweet potatoes or chestnuts, then passing them through a sieve to create a smooth texture. It’s most often enjoyed as part of Osechi ryori, the special New Year’s feast. The name “kinton” means “golden mass,” and its bright golden color symbolizes wealth and good fortune, making it a meaningful celebratory food. Culinarily, Kinton sits somewhere between savory and sweet. While it can be served as a dessert, it’s traditionally regarded as a dish within Japanese cuisine rather than a confection.
Kinton can be served simply as a mound or shaped into various forms, such as small rounded mounds, tawara (rice bale) shapes, or using a technique called chakin-shibori. Chakin-shibori is a traditional Japanese method where a soft mixture—like mashed sweet potato, rice cake, or bean paste—is placed in a cloth or plastic wrap and gently twisted to form a round shape with delicate pleats on the surface.
For Matcha Sweet Potato Kinton, the top of the cloth is lightly twisted or tied, creating elegant folds that give the finished piece a handcrafted look. This shaping technique is also popular in Wagashi, traditional Japanese sweets, because it highlights simplicity and refinement without needing molds. In Matcha Sweet Potato Kinton, one half has the natural yellow color of sweet potatoes, while the other half is mixed with matcha powder, and both are combined and wrapped together to create a beautiful two-tone effect.
Tips for Matcha Sweet Potato Kinton
- When cooking sweet potatoes, be sure to add vinegar to the water. Sweet potatoes can oxidize and turn dark when exposed to air after being cut, but cooking them in vinegar water helps prevent this discoloration and keeps their color bright and vibrant. For an even brighter yellow, cook the sweet potatoes with gardenia fruit (kuchinashi). This natural coloring agent is traditionally used in dishes like kuri kinton and candied sweet potatoes to enhance their beautiful appearance. If you can’t find gardenia fruit, turmeric can be used as a substitute.
- Before mixing matcha into the mashed sweet potatoes, dissolve it in hot water. Don’t skip this step—it helps the matcha blend smoothly and evenly.
- To achieve the smooth, delicate surface of Kinton, use a thin but sturdy cotton cloth to wring the mashed potatoes. The cloth should be damp, not wet, for the best results.
More recipes like Matcha Sweet Potato Kinton
Matcha Sweet Potato Kinton
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Two-toned mashed sweet potato with one half flavored with matcha green tea. A traditional dish found in Osechi Ryori (Japanese New Year’s feast).
Ingredients
- 1 lb sweet potatoes
- 1/2 tsp baking soda
- 1 tsp vinegar
- 4 Tbsp sugar
- 1 tsp matcha powder
- 1 Tbsp hot water
Instructions
Peel the sweet potatoes thickly and cut into 1-inch (2.5 cm) rounds. Soak in water with baking soda for about 30 minutes to remove bitterness. In a small bowl, dissolve the matcha powder in hot water and set aside.
Place the sweet potatoes in a pot with enough water to cover, add vinegar, and bring to a boil over medium heat. When slightly softened, drain, replace with fresh water, and continue cooking until tender. Drain well and mash while still hot.
Transfer the mashed sweet potatoes to a pot, add the sugar, and cook over low heat, stirring with a wooden spatula until the mixture is thick enough to hold its shape. Remove half of the mixture and let cool. To the remaining half, stir in the dissolved matcha quickly over low heat to preserve its flavor.
Once cooled, divide each color mixture into six portions, making six green and six yellow pieces. Place one green and one yellow portion side by side on a damp cloth, then tightly wring the cloth and gently shape the mixture into a smooth form.
Course: Side Dish
Cuisine: Japanese
Keyword: Japanese sweet potato, osechi, Satsumaimo
English (US) · 