Jagaimo（じゃがいも）
jagaimo = potato
Potatoes are used in a variety of dishes, from curry and croquettes to nikujaga (meat and potato stew).
They’re available all year round and are a convenient vegetable that’s an essential part of everyday meals.
You can improve the quality by choosing different varieties depending on the purpose.
In this article, we’ll introduce recipes using potatoes.
About potato varieties
Potatoes were brought to Nagasaki Prefecture from Java in 1598. Suitable for cultivation in cool climates. It can be harvested stably and has a long shelf life.
In recent years, breed improvement has been repeated and many new species have appeared.
Potatoes can be cooked in a wide variety of ways, including boiling, baking, steaming, and frying. Each variety has its own unique characteristics in texture and taste, so use them accordingly.
Danshaku:
A variety that continues to be loved as a representative variety even today. The shape is round and the flesh is white. It is powdery and has a soft texture, making it suitable for croquettes and salads.
May Queen:
Along with Danshaku, this is currently known as one of Japan’s two major varieties. The shape is long oval in shape and has yellowish white flesh. It is sticky and does not easily fall apart, so it is suitable for boiling.
Kitaakari:
It looks very similar to danshaku, but the inside is yellow. It is yellow because it contains carotene. Kitaakari also contains more vitamin C than other varieties, making it popular as a healthy potato.
Touya:
The shape is round and the flesh color is pale yellow. It grows better and can be harvested earlier than other common varieties. The taste is smooth and doesn’t fall apart easily.
Hokkaikogane:
A variety bred for French fries. It doesn’t fall apart when boiled, so it’s also suitable for boiled dishes such as oden.
Inka no mezame:
It is a small-grained variety, and the flesh color is deep yellow, almost orange. The starch content is 18%, which is between starchy and sticky. It has a rich flavor and smooth texture similar to chestnuts and sweet potatoes.
Key points for cooking Jagaimo potatoes
The buds contain a toxic substance called solanine, so be sure to remove them as much as possible.
If you cut potatoes and leave them alone, they will turn brown.
This is because a substance called tyrosine oxidizes and turns into melanin. To prevent this, soak them in water for a while after cutting them.
When using it in a salad, boil it with the skin on without cutting it to prevent it from becoming watery.
By the way, potatoes become sweeter when cooked slowly over time, so when boiling them, put them in water instead of boiling water and heat them over the fire.
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