Kenpi

Description

Kenpi, universally recognized as imo kenpi, is a crunchy snack made from julienned sweet potato strips that are deep-fried and coated in a hard sugar glaze. The origins of this sweet item trace directly back to Kochi Prefecture and the 18th century. According to local historical accounts, the specific coating method emerged when a seller felt the standard dried sweet potato snacks lacked sufficient sweetness. Inspired by a local mandarin orange vendor, the seller decided to pour large amounts of melted sugar over freshly fried sweet potato sticks. Kenpi requires only raw sweet potatoes, vegetable oil, and sugar. The raw tubers are sliced evenly into long, matchstick-sized strips. These raw sticks must be soaked in cold water to remove excess surface starch, which helps them fry individually rather than clumping together in the pan. After being completely dried to prevent oil spatter, the strips are plunged into hot vegetable oil for 10 to 20 minutes. They remain in the boiling fat until all interior moisture evaporates and the outer edges become completely rigid and golden. Once removed and drained, the hot fries are immediately tossed in a thick liquid syrup made entirely from dissolved sugar. As the syrup cools at room temperature, it solidifies into a glossy, transparent shell that completely seals the fried starch inside. Because of this coating and the complete lack of internal moisture, the snack boasts an exceptionally long shelf life, making it a highly favored souvenir item sold inside sealed bags. Hot green tea almost universally accompanies kenpi, functioning as a bitter palate cleanser to wash away the intense sugar coating. While the traditional recipe is simple, numerous variations alter the flavoring of the glaze. Certain specialized shops incorporate deep-sea salt harvested directly from the coastal waters around Cape Muroto into the sugar syrup, introducing a sharp, savory contrast that heavily amplifies the underlying sweetness. Other common variants mix roasted black sesame seeds, raw honey, or dark brown sugar directly into the sticky coating. The shape and the size of sticks can also vary. Some are significantly thicker and longer to retain a slightly soft, chewy interior, while others are incredibly thin to maximize the outward crunch.