Jyaga butter (じゃがバター）
In Japanese, potato is called jyagaimo. This jyaga butter(potato butter) is made using a variety of potatoes called ”Inca no mezame( =means Awakening of the Incas)”.
The natural sweetness of potatoes and the flavor of butter combine to create an exquisite dish. Jyaga butter is a very simple dish, but by paying close attention to the quality of the ingredients, you can enjoy a luxurious taste that brings out the flavor of the ingredients.
Jyaga butter is a standard menu item at festival stalls. However, the first time I tried Inca no mezame, I was blown away by how delicious it was. Once you start eating it, you can’t stop. This is one item you should definitely try.
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. It 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.
Inca no mezame
Inca no mezame: A small-grained variety that was prized in the Andes region, improved to suit Hokkaido’s cultivation conditions, and registered as a seedling in 2002. The main producing area is Makubetsu Town in the Tokachi region of Hokkaido.
It is a small-grained variety, and the flesh color is deep yellow, almost orange. It has a high carotene content, about 7 times as much as Kitaakari. The starch content is 18%, which is between starchy and sticky. It is a variety that is easy to cook and does not easily fall apart.
It has a rich flavor and smooth texture similar to chestnuts and sweet potatoes. The weight is smaller, around 50g, compared to the 150g of regular potatoes. Due to its small size, it is not suitable for harvesting with large machines.
It is difficult to cultivate because it is more susceptible to diseases and pests than other varieties. It also germinates easily and is not suitable for long-term storage.
Although this variety is becoming increasingly popular, it is produced in small quantities and is expensive.
Key points for cooking 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.
NUTRITION FACTS
123kcal Protein 1.7g Fat8.2g Carb 156g Salt Equivalent 1.2g
INGREDIENTS (2SERVINGS)
- potato(inka no mezame) 180g
- salt 1g
- butter 20g
※It’s also delicious using black pepper, garlic, and soy sauce.
COOKING INSTRUCTIONS
➀Wash the potatoes thoroughly and cut them into bite-sized pieces.
②Arrange the potatoes on a heatproof plate lined with aluminum foil.
③Sprinkle salt all over and top with butter.
④Bake in the oven at 250 degrees for 40 minutes without preheating. （250 degrees Celsius is 482 degrees Fahrenheit.）
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