Are you looking for a simple, healthy Japanese vegan snack that tastes great and is easy to make? Let me introduce you to one of my favorites: hoshi imo—steamed and dried sweet potato.
It’s soft, naturally sweet, and made with just one ingredient. You can enjoy it as a snack, or even take it with you when you travel. And the best part? You can make it at home, even without special tools.
What Is Hoshi Imo?
Hoshi imo (干し芋) is a traditional Japanese snack made by steaming sweet potatoes and then drying them slowly.
No sugar, no oil, no extras— just sweet potato + time = magic. ✨
It’s chewy, sweet, and just the right amount of nostalgic. In Japan, you can buy hoshi imo at supermarkets, convenience stores, and natural food shops.
But the real fun? Making your own. Trust me—it’s way easier than it sounds！
Why It’s Always in My Kitchen
As a plant-based mom, I always try to find healthy snacks for my children. Hoshi imo has been one of our family’s favorites for a long time.
Here’s why:
How to Make Hoshi Imo at Home (Yes, You Can!)
You don’t need a dehydrator or any special tools. If you have sweet potatoes and a way to steam or boil them, you’re ready to start!
🍽️ What You’ll Need
Ingredients:
- Japanese sweet potatoes (Beni Haruka or Silk Sweet are best if available)
Tools:
- Steamer or large pot (rice cooker also works!)
- Knife & cutting board
- Mesh drying basket, tray, or colander →Buy online(Amazon US)
🍠 Step-by-Step: Sweet Potato Magic
- Steam or boil whole sweet potatoes until tender.
🍠 Simple Method (No Steamer Needed)…Steam sweet potatoes whole in a rice cooker with 1 cup of water. Just press the cook button—no need to worry about time. - Peel the skins while the sweet potatoes are still warm. The skins will come off more easily at this stage.
- Cut into slices about 5–10mm (¼–½ inch) thick.
- Spread slices on a mesh tray or net.
- Dry in direct sunlight for 2–7 days, turning once a day. That’s it!
✨ My tip: go for around 1cm (½ inch) for that perfect balance—chewy on the outside, soft and moist inside. Thinner slices dry faster but may turn firmer.
→ Play with thickness and find your sweet spot!
🌧️ If the Weather Is Bad
- Oven Method
- Preheat to 100°C (210°F).
- Bake for 1 hour on each side.
- Fan Drying
- Place on a rack and let a fan do its thing for several hours to a few days. This is a slow method but works well indoors.
🎁 Storage & Bonus Tips
●Store in the refrigerator in an airtight container.
●It will stay fresh for 4–7 days depending on how dry it is.
●You can also freeze it.
✨ Before eating, lightly toast it for a warm, soft and sweet flavor.
❓ Frequently Asked Questions
Is hoshi imo vegan?
Yes! It is made only from sweet potatoes, with no added ingredients.
Do I need to steam or boil?
Either is fine—but always cook them whole (skin on!). This locks in flavor and sweetness. Avoid cutting beforehand or using a microwave. I know the rule is “don’t cut them,” but sometimes I just have to—those big sweet potatoes won’t fit! Luckily, they still come out soft and sweet.
What kind of sweet potatoes work best?
Japanese varieties like Beni Haruka or Silk Sweet are ideal. They’re rich, smooth, and naturally sweet—perfect for drying.
Can I make hoshi imo at home in the US?
Absolutely. If you can find Japanese sweet potatoes at your local Asian market or online, you can follow the method above to make your own! Also, you will find it online(Amazon US)
Where to find Hoshi-imo in Japan?
Look in supermarkets, convenience stores, natural food shops, or online (Rakuten, Amazon Japan). You’ll find both soft/moist types and firm/dry ones.
🎉 Final Thoughts
Hoshi imo is one of the simplest snacks you can make, but also one of the most satisfying.
It’s healthy, naturally sweet, and easy to carry—and perfect for people who want to enjoy real, simple food.
Whether you’re traveling in Japan or living abroad, I hope you’ll try making it at home.
Let me know how it turns out—I’d love to hear from you!
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