What Is Kikuimo? A Plain Guide to This Vegetable, Its Taste, Ingredients, and How to Eat It
Kikuimo (Jerusalem artichoke) is a plant of the genus Helianthus in the daisy family, and a vegetable of which the tuber that forms underground is eaten. Although its name includes the word for "potato," it belongs to a different group from potatoes and sweet potatoes and is a relative of the sunflower. This page explains the taste of Kikuimo, how to eat it, and even Kikuimo tea that can be easily adopted, in a way that is easy to understand for first-timers.
What is Kikuimo? What kind of vegetable is it?
Kikuimo (Jerusalem artichoke) is a plant of the genus Helianthus in the daisy family. Although its name includes the word for "potato," it belongs to an entirely different group from potatoes (nightshade family) and sweet potatoes (morning glory family). It may be easier to picture it as a relative of the sunflower.
In autumn it grows to a height of about 2–3 meters and blooms small yellow flowers. It came to be called "Kikuimo" (chrysanthemum potato) because these flowers resemble chrysanthemums and because the part that forms underground is eaten.
What is eaten is the part that forms underground, called the tuber. A tuber is an underground stem that has stored nutrients and thickened. Potatoes are also tubers, but Kikuimo has a knobbly, uneven shape like ginger. Depending on the variety, the skin color is either whitish or reddish-purple.
It is native to North America and is said to have been introduced to Japan around the end of the Edo period. It is hardy and easy to grow, and is now cultivated all over Japan, from Hokkaido to Kyushu. Its season is from autumn to winter, with harvesting starting around November.
The above-ground part. It blooms yellow flowers resembling chrysanthemums.
What is eaten is the underground tuber, shaped like ginger.
What does Kikuimo taste like?
Kikuimo does not have the fluffy texture of potatoes and is characterized by a crisp texture. Its taste is close to burdock or lotus root, with a faint sweetness and a simple, earthy flavor. As it is not a strongly flavored vegetable, it blends into many kinds of dishes.
When eaten raw
Thinly sliced, it has a juicy bite like pear or lotus root. Because it is not heated, the crispness is felt most clearly.
When heated
When stir-fried or simmered, the texture softens and sweetness comes out. However, overcooking makes it too soft, so we recommend finishing it in a short time.
When made into tea
When roasted and brewed, it takes on a toasty aroma close to hojicha or barley tea. The earthiness of the raw state is softened by roasting, leaving a clean aftertaste. There is almost no astringency or bitterness.
* How taste is perceived varies by individual, and also changes with the variety, harvest time and cooking method.
What does Kikuimo contain?
A characteristic of Kikuimo that is often introduced is a component called inulin. Inulin is a type of water-soluble dietary fiber with a structure of linked fructose. It is a familiar food component also found in burdock, chicory, onions and more, in addition to Kikuimo.
Kikuimo also differs from potatoes and sweet potatoes in that it contains almost no starch. Although it has "potato" in its name, it can be said to be a vegetable whose nature differs from common root crops in terms of its components, too.
In recent years, interest in ingredients containing inulin has been growing in the food industry, and Kikuimo has increasingly been featured as one of them.
Please note that Kikuimo is a vegetable and a food. It is not something that acts on specific symptoms or constitutions. We believe it is best taken in comfortably as one option in your daily meals.
How do you eat Kikuimo?
Kikuimo has little harshness and is easy to prepare. The skin is thin, so it can be used as is after washing well, and only if it bothers you, scrape it off with the back of a knife or a spoon. Here are some typical ways to eat it.
Raw in a salad
Thinly sliced, just as it is. This way brings out the crispness the most.
Stir-fried
Kinpira-style. As the flavor is close to burdock, it goes well with soy sauce seasoning.
Simmered or in soup
In miso soup or potage. Heating brings out sweetness and gives a gentle taste.
Fried or as chips
Thinly sliced and deep-fried without batter. It becomes light and crispy.
Pickled
As miso-pickled or pickles. It keeps well and is handy as a side dish to keep on hand.
Make it into tea
Dried and roasted into tea. A way to take it in every day without cooking.
Kikuimo is in season only from autumn to winter and is not a vegetable you see in supermarkets all year round. Using it in cooking also requires preparation each time. For those who want to take in Kikuimo regardless of season, without the effort, what is chosen is the Kikuimo tea introduced next.
What is Kikuimo tea?
Kikuimo tea is a tea made by thinly slicing Kikuimo, drying it and roasting it until fragrant. Just pour hot water over a tea bag and you can enjoy the flavor of Kikuimo as an everyday drink.
Taste and aroma
Because it is roasted, it has a toasty aroma close to hojicha or barley tea. The earthiness of raw Kikuimo is softened by roasting, leaving a clean aftertaste. With almost no astringency or bitterness, it is a flavor that is easy to try even for those who are not fond of the aroma of tea.
Goes well with meals
Its toasty aroma does not get in the way of dishes, so it blends with both Japanese and Western meals. It is a tea you can keep on hand as a cup for mealtimes, in the same way as barley tea. As it contains no caffeine, it can also be drunk without worrying about the time.
Easier to take in than cooking
To cook Kikuimo itself, you have to obtain it in season and go through the trouble of washing, cutting and cooking it. With Kikuimo tea, you just put 1 tea bag in a cup. In terms of ease of keeping it up, it can be said to be the easiest way to bring Kikuimo into your life.
About Hokkaido-grown Kikuimo
Kikuimo is cultivated all over Japan, and it is one of the vegetables that has long been grown in Hokkaido as well. Under wide farmland and a climate with distinct autumn chill, the harvest season begins around November.
Because it is something you take every day, you want to choose ingredients whose place of growth is known. Hokkaido Select's Kikuimo tea is made for people who think this way, using only Hokkaido-grown Kikuimo.
Hokkaido Select's
Hokkaido-grown Kikuimo tea
A tea-bag style Kikuimo tea made by slowly roasting Hokkaido-grown Kikuimo. The only ingredient is Kikuimo. No fragrance or additives are used.
Only ingredients of known origin
Bringing out the toasty aroma
Little oddity, easy to drink
The only ingredient is Kikuimo
Just pour in hot water
Recommended for people who
How to enjoy Kikuimo tea
One tea bag makes 1–2 mugs. Adjust the strength to your taste.
Hot, steeped slowly
Put 1 tea bag in a cup, pour in 150–200 ml of hot water and steep for about 3 minutes. This brings out the aroma the most.
Iced, for a refreshing taste
Brew it strong with a little hot water, then pour into a glass with ice. Cold brewing by putting 2 tea bags in 1–1.5 L of water and leaving it overnight is also easy.
With meals
Its toasty aroma does not get in the way of dishes, so it suits both Japanese and Western meals. You can keep it on the table in the same way as barley tea.
Try Hokkaido-grown Kikuimo tea
The contents are the same Hokkaido-grown Kikuimo tea. Please choose according to how fast you drink it.
About 2 weeks' worth at 1 sachet a day. For those new to Kikuimo tea and those who want to check the taste and aroma.
View the 15-sachet product
About 1 month's worth at 1 sachet a day. Also for those who cold-brew in batches and for families.
View the 30-sachet productFrequently asked questions
What is kikuimo?
Kikuimo (Jerusalem artichoke) is a plant of the sunflower genus in the daisy family, a vegetable of which the underground tuber is eaten. It is native to North America and was introduced to Japan toward the end of the Edo period. It is now grown across Japan, led by Hokkaido, and is in season from autumn into winter.
Is kikuimo a kind of potato?
No. Although its name includes "imo" (potato), it belongs to a different group from potatoes (nightshade family) and sweet potatoes (morning glory family): kikuimo is in the daisy family, a plant close to the sunflower. It also differs from ordinary tubers in that it contains almost no starch.
What does kikuimo taste like?
It has a crisp texture and a flavor close to burdock or lotus root. It has a faint sweetness and a simple taste, without a strong off-flavor. Raw, it is juicy like a pear; when cooked, its sweetness comes out and it becomes soft.
What kind of tea is Kikuimo Tea?
It is a tea made by thinly slicing kikuimo, drying it, and roasting it until fragrant. You can brew it simply by pouring hot water over a tea bag. It is caffeine-free and goes well with meals. It is easier than cooking kikuimo, and a way to enjoy it in any season.
What does Kikuimo Tea taste like?
It has a toasty aroma close to hojicha or barley tea, with almost no astringency or bitterness. Roasting softens the earthiness of raw kikuimo and leaves a crisp aftertaste. It is easy to try even if you are not fond of the aroma of tea.
Can I drink Kikuimo Tea every day?
It is a food, so you can enjoy it as an everyday drink. We suggest one bag per day, at whatever time you like. Because it is caffeine-free, it also suits relaxing evening time.
Can pregnant women drink it?
Yes. It is caffeine-free, so it can be enjoyed with peace of mind before bed, by children, and by those who are pregnant.
Are there ways to enjoy Kikuimo Tea in different ways?
Yes. Besides drinking it hot or iced, we also recommend using it in cooking and baking. For details, see Kikuimo Tea recipes.
Is it okay to eat a lot of kikuimo?
The inulin abundant in kikuimo is a water-soluble dietary fiber. Depending on your constitution and condition, eating a lot at once may loosen your stomach or leave you feeling bloated. Start with a small amount and adjust while watching how you feel.
Where can I buy kikuimo?
Raw kikuimo is in season only from late autumn into winter, and can be found at direct-sale shops in growing regions or on farms' online stores. If you want to enjoy it in any season, processed products such as powder or tea are an option.
北海道産の菊芋を使った商品の企画・品質管理を担当。産地や焙煎具合にまでこだわり、毎日安心して飲んでいただけるお茶づくりに取り組んでいます。
Start with a single cup,
of Hokkaido Kikuimo.
Only Kikuimo of clearly known origin, slowly roasted. You can take it in as an everyday drink without the effort of cooking.