Inventory, lb : 0
Mezame potatoes are an early bearing variety that produces petite elongate spherical shapes. Their smooth golden brown skin contains shallow eyes that cover a deep yellow and viscous flesh. They offer a nutty, sweet and creamy taste similar to that of chestnuts and sweet potatoes. Cooking the Mezame potato will enhance their naturally sweet flavor. Even when cooked for a long time they will retain their deep yellow hue.
Mezame potatoes are available from the late summer to early spring months.
The Mezame potato, also known as the Inca no Mezame is a member of Solanaceae family. A relatively new potato on the Japanese market the Mezame potato is a hybrid variety bread specifically to thrive in the climate of Japan and is traded at a high price because of its unique taste and flavor.
The Mezame potato contains as much vitamin C as a lemon and is in starch form which cannot be broken down easily by cooking heat. Also it is an alkaline food that contains vitamin B1, potassium and niacin. The dark yellow flesh is a result of carotenoid-based pigments called zeaxanthin which can provide a significant amount of antioxidant action to the human body.
Mezame potatoes are a versatile tuber and can be used in a number of recipes where potato is called for. They can be simply grilled, roasted, baked or fried. Additionally, they can be added to soups, curry, stews, croquette, potato salads, Niku Jyaga and baked goods. Mezame potatoes' are susceptible to secondary growth post-harvest, thus new buds will come out immediately if you store them in a warm place. It is important to wrap them in a newspaper or put them in a paper bag, and store them in the refrigerator as soon as you get them. Storing them with an apple can stop germination. If they do sprout buds, make sure to remove them with a knife before cooking.
The name, Mezame potato pays homage to the origin of its parent potato hailing from the South Andes, the name translating literally to “the awakening of Inca”.
The Mezame potato is a hybrid variety created from a cross of a potato from the US known as Katahdin (Solanum tuberosum) and varieties of potato native to the South American Andean region. It was first created in 1987 at the Hokkaido Agricultural Experiment Station and in 2001 was registered as a new breed in in Japan. Today they are harvested predominately in Hokkaido. As a result of their short dormant period, their small size and low productivity, their production has been limited in Japan.