In language school, I learned one word for “potato” in Japanese: ジャガイモ (jagaimo). Turns out, real life isn’t as simple as language school would have you believe. In Japanese supermarkets, I’ve rarely seen the vegetable actually labeled with the word I learned as a student, and the varieties popular in Japan look just different enough from the ones I’m used to at home that at first I had to ask someone in the shop: “Do you have any.
ジャガイモ?” So, what are potatoes called in supermarkets? What varieties are popular here? And what are the differences between them? Read on to find out! I imagine this situation to be akin to an ESL learner proudly knowing the word “apple” only to walk into a shop and find labels like “Granny Smith” and “Red Delicious.” They both look like apples, but what’s the difference between them? Well, if you pick up something that looks like a potato, your curry dinner will probably turn out all right.
But, the two most popular varieties of potatoes sold in Japan have different properties that suits each of them to different dishes. Those varieties are called だんしゃくいも (男爵芋, danshakuimo) and メークイン (meekuin). Abroad, they’re known as “Irish Cobbler” and “May Queen,” respectively. だんしゃく(いも) are the little round potatoes that usually come in bags of 7 or 8. They’re the most common variety in Japan, and if your supermarket only sells one, it’s probably this. These potatoes are considered best suited for dishes like potato salad or mashed potatoes.
- They have an earthy smell and a rustic, potato-ey taste, especially right after harvest.
- When you make curry with fresh だんしゃく, it smells heavily of potatoes.) They’re popular with farmers because they mature quickly and can be stored for long periods with little degradation in quality.
- On the other hand, they’re tiny things and a pain to use if your dish requires peeled potatoes.
Once peeled, they must be used quickly or they discolor. Also, when they sprout, the sprouts run deep inside the potato, making them harder to remove. メークイン potatoes, on the other hand, are a larger, egg-shaped variety that may look more familiar to readers. Because of their larger size, they’re often sold in packs of 3 or 4. These potatoes don’t break up as easily as だんしゃく when they’re boiled, and thus they’re considered better for curries and stews.
Are potatoes used in Japanese cuisine?
Initially, potatoes were associated with European cuisine in Japan. But as yōshoku Western-style Japanese cuisine became more popular and potatoes became more affordable, they were soon being used in washoku traditional Japanese dishes.
What are Japanese sweet potatoes?
What Are Japanese Sweet Potatoes? – In addition to their color, what sets Japanese sweet potatoes apart from their orange-fleshed relatives is their texture. Because they’re a little drier and starchier than other varieties, Japanese sweet potatoes have a distinct creaminess and a fluffier, lighter texture, a little more like a regular baking potato than a standard orange sweet potato.
They also have a particularly sweet yet, subtle flavor compared to many other varieties. Sweet potatoes were introduced to China in the 16th century and then to Japan in the 17th century. There, Japanese sweet potatoes are often roasted whole and enjoyed as a standalone street snack, particularly when the crop is in season in fall and winter.
They’re also mashed or pureed and served with candied chestnuts in kuri kinton, a traditional New Year’s dish.
Why are Japanese potatoes called danshaku?
The variety that was trialed so successfully was named Danshaku, which means baron, in Baron Kawata’s honor. Danshaku potatoes still dominate the domestic potato market, accounting for around 60 percent of overall production. The second-most popular potato variety, May Queen, was introduced sometime in the 1910s.
How many varieties of potatoes are there in Japan?
Although around 99 varieties of potato are grown in Japan today, these two make up the bulk of the yield. Danshaku potatoes have thick, rough skins and a floury texture, while May Queens have a firm, waxy texture.