size:

60 grams (x 1)

meal type	plant base
product shape	powder
brand	MIKASA
Product weight	2.1 oz
number of products	1

●Origin: Produced in Kagoshima Prefecture, Miyazaki Prefecture (A certificate of origin will be mailed to those who wish)
●Preservation method: Store in a cool, dark place away from direct sunlight and high temperatures and humidity.
●Ingredients: purple sweet potato ●Amount of raw vegetables used: Approximately 1.2 purple sweet potatoes are used per 100 grams.
Nutrients (per 100g) Calories 362 kcal Water 3.5 g Protein 4.1 g Lipid 0.9 g Carbohydrates 80.1 g Dietary fiber 8.7 g Ash 2.7 g Sodium 36 mg Potassium 1030 mg Calcium 153 mg Magnesium 90 mg Phosphorus 120 mg Iron 1.8 mg Vitamins E (α-tocopherol) 2.4 mg Folic acid 45 μg Vitamin C Not detected mg Values ​​measured by Japan Food Research Laboratories (Report 10090058001-01)

Raw materials/ingredients

Purple sweet potato

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brand	MIKASA
packing size	14.3 x 9.6 x 1.5cm; 59.53g
Product type	powder
Maker	Mikasa Industry
raw materials	Purple sweet potato Domestic production
Product weight	59.4 grams

Useful for coloring!

●We use 100% seasonal purple sweet potatoes from Kagoshima Prefecture or Miyazaki Prefecture. Using a special manufacturing method, the purple sweet potato is made into an ultra-fine powder (approximately 1/100 mm) without losing its nutrients, flavor, or vivid color. The moisture content is kept below 8%, so it can be stored at room temperature. There is no need to put it in the freezer like paste products, and it does not take up much space. It can be used for a wide range of purposes, from commercial to household use.

Nutrients (Number per 100g)

Calories 362 kcal

3.5 g of water

4.1 g of protein

Fat 0.9 g

Sugar 80.1 g

Dietary fiber 8.7 g

Ash 2.7 g

36 mg sodium

Potassium 1030 mg

Calcium 153 mg

Magnesium 90 mg

Phosphorus 120 mg

Iron 1.8 mg

Vitamin E (α-tocopherol) 2.4 mg

Folic acid 45 μg

Vitamin C not detected mg

(Foundation) Measured value by Japan Food Research Laboratories

(Report 10090058001-01)

• ●Origin: Produced in Kagoshima Prefecture, Miyazaki Prefecture (A certificate of origin will be mailed to those who wish)
• ●Preservation method: Store in a cool, dark place away from direct sunlight and high temperatures and humidity.
• Ingredients: purple sweet potato
• ●Amount of raw vegetables used: Approximately 1.2 purple sweet potatoes are used per 100 grams.
• ●We have introduced FSSC22000 at the Yamaguchi factory of Mikasa Sangyo.

Recipe: Purple sweet potato powder two-color bread

Ingredients for purple sweet potato powder two-color bread (one 18 cm loaf)
〈Fabric A〉
Dough with purple sweet potato powder (1) Strong flour 115g
Purple sweet potato powder 5g
2g instant dry yeast
(2) 2g of salt
5g sugar
(3) 80g of water
(4) 10g unsalted butter
<Fabric B>
(1) 115g strong flour
2g instant dry yeast
(2) 2g of salt
5g sugar
(3) 75g of water
(4) 10g unsalted butter
How to make two-color bread with purple sweet potato powder
1. *Work in the same way as dough A and B. Mix (1) ingredients well with a whipper, make a hole in the center and put (2) in, then add (3) and melt.
2. Mix the whole powder and put together the dough, put it on the table and knead it.
3. When the dough comes off the table and has the elasticity of a marshmallow, check that the dough is stretchy, roll it into a ball and let it rest for 3-4 minutes.
4. Check the stretch of the dough again and mix (4) into the dough.
5. Put the seam of the dough down in a bowl and cover it with plastic wrap. Place A and B in separate bowls and ferment at 26-28 degrees for 60-70 minutes.
6. Take it out of the ball, roll it up again, wrap it in plastic wrap and let it rest at room temperature for about 20 minutes.
7. Apply unsalted butter (not listed) to the bread mold and lid.
Roll out the dough from step 8.6 into a rectangle about 25 cm long and 18 cm wide (the width of the mold) using a rolling pin.
9. Put dough A on top of dough B, shifting it by about 2 fingers, and roll the two dough together from the front.
10. Hold down the sides and put it in the bread mold with the end of the roll facing down.
11. Cover with plastic wrap and leave to rise for 50-60 minutes at 26-28 degrees.
12. Bake in the oven at 200 degrees for 30 minutes, remove from the mold and bake for 5 minutes again.

Recipe: Steamed purple sweet potato castella

Ingredients for steamed purple sweet potato castella (9 madeleine molds 7 cm in diameter and 2 cm in height)

White strained bean paste 360g

2 eggs

50g caster sugar (sifted through a sieve)

30g granulated sugar

Wheat flour (soft flour) 15g

Purple sweet potato powder 25g

chestnuts, raisins (optional for garnishing)

How to make steamed purple sweet potato castella

1. Add the egg yolk to the white bean paste and mix.

2. Mix white sugar into "1.".

3. Whisk the egg whites in another bowl, and gradually add the granulated sugar in three batches to make a meringue (until peaks form).

4. Mix "2." and "3." so as not to crush the bubbles as much as possible.

5. Mix flour and purple sweet potato powder, sifted twice, add to "4.", and mix so as not to crush the bubbles as much as possible.

6. Put it in a piping bag and pour it into the madeleine cup until about 7 to 8 minutes.

7. Garnish with chopped chestnuts or raisins, and steam in a steamer for 15-20 minutes.

Recipe: Purple Sweet Potato Frozen Dessert

Ingredients for purple sweet potato dessert 1 tablespoon purple sweet potato powder
●Yogurt 150g
●2 pieces of Kiri (cream cheese) ●30g of granulated sugar
How to make a frozen dessert of mint leaves appropriate amount purple sweet potato
1. Add "purple potato powder" to yogurt and mix well.
2. Add room temperature cream cheese and granulated sugar to "1." and mix further.
3. Pour "2." into the mold of the ice tray and freeze it in the freezer to complete