What vegetables come to mind when you think of those grown in large quantities in Hokkaido?

From asparagus in early summer to corn in summer, and soybeans and adzuki beans in autumn, Hokkaido cultivates a wide variety of vegetables. Therefore, for some, enjoying the vegetables is a highlight of their trip to Hokkaido.

So, this time, we'll introduce you to potatoes, which are the top-producing vegetable in Japan.

We have a wide variety, from familiar types to rare ones you rarely see!

<Table of Contents>
1. Baron potato
2. May Queen
3. Kita Akari
4. The Awakening of the Incas
5. Beni Akari
6. Andes Red
7. Shadow Queen
8. "Jaga Pirika" - an easy way to enjoy unusual varieties of potatoes.
Final thoughts

First, let me introduce two types of potatoes that are well-known throughout Japan. Let's start with the Danshaku potato.

The adorable, perfectly round Danshaku potato originated from an "Irish Cobbler" potato brought from England by Baron Ryukichi Kawada to what is now Hokuto City, Hokkaido. This is said to be the origin of its Japanese name, Danshaku Imo (Baron potato).

The texture is fluffy. While Baron potatoes tend to fall apart easily when cooked, this characteristic makes them ideal for mashed potatoes, potato salad, and croquettes. They're also delicious boiled and served with salted squid.

Furthermore, because it doesn't deteriorate easily even when stored for a long time, it's also very useful as a winter food to store.

Unlike the round, bumpy-surfaced Danshaku potato, the May Queen potato has a long, slender, and smooth surface. It's also a familiar variety, sold in supermarkets nationwide.

Just like its appearance, the May Queen potato is completely different from the Danshaku potato in terms of its characteristics as a food ingredient. The May Queen potato doesn't easily fall apart when cooked and is easy to peel with a knife or peeler, making it perfect for stews and curries that use a lot of potatoes.

Previously, it was said that, unlike the Danshaku potato, it was not suitable for long-term storage. However, it has been discovered that storing it at low temperatures increases its sweetness, and products that are intentionally stored at low temperatures have now appeared on the market.

Now, let me introduce you to a type of potato that isn't widely known throughout Japan.

Kita Akari is a potato variety developed at an agricultural research station in Hokkaido, created by crossing the Danshaku potato (which I introduced earlier) with a potato called Tunica.

It has a round, bumpy appearance that is very similar to the Danshaku potato, but when you peel it, it has a strong yellow color and is sweet, which is why it's also called the chestnut potato.

One characteristic to know when cooking with this potato is that it has a softer texture than the Danshaku potato and tends to fall apart easily when cooked. It's sweet and has a fluffier texture than the Danshaku potato, making it ideal for dishes like croquettes.

Photo by Flickr: Washo Ichiba Market Inca no Mezame @ Washo Ichiba Market (Kushiro) / Hajime NAKANO

"Inca's Awakening" is a name that evokes the land of South America, which is said to be the origin of the potato.

Not only its name, but also its small size is reminiscent of the original potato variety. This variety is characterized by its stronger yellow color compared to Kita Akari.

This yellow color comes from the carotenoid pigments found in carrots. This potato is noteworthy not only for its taste but also for its nutritional value.

Because of its unique flavor and sweetness, the recommended cooking methods are steamed sweet potatoes or french fries, which allow you to enjoy the original taste and color.

As its name suggests, Beni Akari is characterized by its red skin. However, when you peel it, you'll find pure white flesh underneath.

Because it is high in starch and does not easily discolor, this variety is often used as a commercial ingredient for croquettes. The frozen croquettes you usually eat may be made with Beni Akari potatoes.

Furthermore, it is a variety that does not easily fall apart when cooked, making it suitable for cooking.

Andes Red has an even more vibrant red color than Beni Akari. When cooked, it has a fluffy texture and a sweetness similar to sweet potatoes.

It grows very vigorously, allowing for two harvests a year, in spring and autumn. Its rapid growth makes it suitable for home gardens, so growing it at home is highly recommended.

The skin contains flesh that is a deep yellow color, and you can enjoy that color when it's made into french fries.

The dark potato on the right in the image is a Shadow Queen. As the name "Shadow" suggests, its distinctive feature is its dark, shadow-like color.

This color comes from anthocyanins, which are known to be found in blueberries. That's why potatoes are popular as a healthy food.

Shadow Queen potatoes are said to have a texture somewhere between a regular potato and a sweet potato, offering a uniquely satisfying eating experience.

To enjoy its unusual color, it's also recommended to process it into french fries or potato chips.

Finally, let me introduce a snack that allows you to easily enjoy other rare potato varieties not mentioned so far. This Jaga Pirika snack uses three types of potatoes: Toyoshiro, Northern Ruby, and Kitamurasaki.

Since each dish uses potatoes of different colors, you can not only see the difference in appearance but also clearly taste it.

We've introduced a variety of potatoes, from familiar ones to rare varieties, that are widely cultivated in Hokkaido.

Some of the varieties we've introduced here are quite rare to find even in supermarkets within Hokkaido.

If you happen to see it at a roadside station's direct sales store or similar place, please be sure to buy it and give it a try!

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