Potatoes were first introduced to Japan in 1910 by Baron Kawata from Great Britain/Ireland giving the name of “Danshaku/Baron” to the most commonly used potato in Japan, especially in croquettes and salads.
The biggest potato exporters to Japan are China and India, although more and more are grown locally.
Over the years Japanese famers have greatly expanded the number of varieties, and it has became an embarrassment of choices.
Potatoes are available all year round, but are at their peak from May to July in Japan when new potatoes can be eaten whole!
New potatoes can be found from Februray to June.
-Analytic data (as per 100g):
Energy: 76 kcal
Water: 79.8 g
Carbohydrates: 17.6 g
Proteins: 1.6 g
Potassium: 410 mg
Magnesium: 20 mg
Phosphorus: 40 mg
Iron: 0.4 mg
Zinc: 0.2 mg
Manganese: 0.11 mg
B2: 0.03 mg
B6: 0.18 mg
C: 35 mg
Dietary fibers: 1.3 g
-Preservation: Wrap potatoes inside newspaper and keep them in a dark, well-ventilated place away from the sunlight.
-Choose specimens well-rounded and with healthy skin. Avoid specimens with buds or of greenish colour (risks of diarrhea). Cut out all “dark spots”!
-Preserve them together with apples to prevent buds from coming out!
-To avoid a change of colour, wash potatoes in water after peeling or cutting.
-If you want to keep your potatoes for a while after boiling them, plunge them in (change it as many times as necessary) cold water until completely cooled down. They will not break or crumble when used later.
-After boiling cut potatoes, throw away water and keep heating them until they have lost a great part of their moisture. They will attain a crispy enough nature without resorting to deep-frying!
-Combined with kiwi fruit or cucumber, or green tea, or mayonnaise, they help combat cancer, high blood pressure and ageing.
-Combined with Chinese cabbage, or peach, or banana, or honey, they help combat digestive disorders.
-Combined with lemon, or strawberries, or spinach, or broccoli, they help combat stress, constipation and cancer.
-Combined with vinegar, or chicken, or bonito (katsuo), or oysters, they provide extra body stamina.
“Kita Akari” used for mashed potatoes and croquettes,
“May Queen” used in stews,
“Toyoshishiro” used for fried potatoes,
“Red Andes” used for croquettes and Pot au feu,
“Inca No Mezame” used for stews.
“Inca No Hitomi”. Also called “Inca no Mezame”, they are popular for their nutty taste.
“Hokkai Kogane”. Grown mainly in Hokkaido Island, they have the particularity to oxydize and change colour a lot later than other potatoes.
“Tokachi Kogane”. Can be stocked and preserved a long time. Make for great fried potato chips!
“Mathilda”. Fine-grained and usually vey regular-shaped, theycan be presented whole for good effect.
“Touya”. Very good for long cooking as they don’t break away easily.
“Star Ruby”. A relatively new viety very apt for stews.
“Cynthia”. Recently imported vaiety from France. Very fine grain. Does break up even after being cooked long time.
“Kita Murasaki”. Very unusual potato with skin and flesh of the same colour. Better fried than boiled as wate will get couloured.
“Red Moon”. Also called “Red May Queen”, great for stews.
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