Potatoes and a wide variety of recipes

The history of potatoes and their introduction to Japan

Potatoes became popular in Japan after the Meiji period, with full-scale cultivation beginning in Hokkaido. Today, potatoes are grown over a wide area from Kyushu to Hokkaido, and are shipped from spring to autumn

Japan's most popular potato varieties

Well-known varieties in Japan include "Danshaku" and "May Queen." Danshaku has a rounded shape, deep bud depressions, and a soft, fluffy flavor. On the other hand, May Queen has firm flesh, a long, round shape that doesn't fall apart when cooked, and the skin is easy to peel. Varieties such as Benimaru and Dejima are also grown, and their new potatoes are small, thin-skinned, and moist, giving them a uniquely delicious flavor

Potato season and how to choose them

The shipping period for potatoes varies depending on the variety and place of origin, but they can be enjoyed all year round because they can be stored. When selecting potatoes, choose ones that are firm and free of blemishes and wrinkles. They should be stored in a cool place

Nutrition and Health Benefits

Potatoes are rich in vitamin C and dietary fiber, which are important for maintaining good health

How to eat potatoes

Make Queen potatoes are suitable for both Japanese and Western stewing. Danshaku potatoes are ideal for powdered potatoes, mashed potatoes, potato salad, etc. New potatoes are delicious when deep-fried in oil to enhance their richness. You can also fry them with the skin on

A variety of potato recipes

How to make Nikujaga

Ingredients (serves 4)

• Potatoes: 4
• Thinly sliced ​​beef: 200g
• Onion: 1
• Edamame (boiled): a little

How to make it

1. Wash the potatoes by scrubbing them with a scrubbing brush, cut them into quarters and peel them. Place them in water to remove the bitterness and drain
2. Cut the onion in half lengthwise and then roughly slice it into 5-6mm thick pieces
3. Put beef fat in a pot and melt it over low heat, then add the beef, increase the heat and stir fry lightly until it changes color
4. Add the potatoes and onions, pour in water until they are just covering them, add the seasonings, cover with a drop lid, and simmer over medium heat
5. Simmer until the liquid is gone, then transfer to a serving dish and sprinkle with edamame beans

How to make potato croquettes

Ingredients (serves 4)

• Potatoes: 2
• Ground beef: 200g
• Onion: 1
• Mushrooms: 3
• Milk: 1 cup

How to make it

1. Boil the potatoes, peel them and mash them with a potato masher
2. Chop the onion and mushrooms and fry them in a pan
3. Once the onion is translucent, add the ground beef and sauté until it changes colour
4. Add flour and milk, mix and remove from heat
5. Combine potato and meat mixture and form into ovals
6. Coat with flour, beaten egg and breadcrumbs and fry

Homemade Chinese stir-fry with exceptional flavor

Ingredients (serves 4)

• Potatoes: 200g
• Bell peppers: 200g
• Boiled bamboo shoots: 50g
• Wood ear mushroom: 3 pieces
• Beef thigh (thinly sliced): 100g

How to make it

1. Cut the potatoes into thin strips, soak them in water, and drain. Similarly, cut the bell peppers, wood ear mushrooms, and bamboo shoots into thin strips
2. Cut the beef into thin strips, sprinkle with seasonings and stir fry
3. Heat oil in a wok and fry the potatoes
4. Add the other vegetables and beef and stir fry over high heat
5. Finally, add the seasonings and stir fry

These recipes really show off the versatility and culinary joy of potatoes - how many different dishes you can create with just one potato