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Danshaku potatoes are small and round to oblong in shape. They have light brown, thick, rough skin and have deep set eyes. Its flesh is creamy white, firm and moist. Danshaku potatoes are a floury potato with a high starch content. When cooked, they are mealy and have a strong flavor with a hint of nuttiness.
Danshaku potatoes are available year-round with peak season in late spring to early summer
Danshaku potatoes, botanically classified as Solanum tuberosum ‘Danshaku,’ are popular general-purpose potatoes in Japan. Also known as the Irish Cobbler potato, Danshaku potatoes account for around 60% of the country’s potato production.
Danshaku potatoes are an excellent source of vitamins C and B6. They also contain potassium, fiber, magnesium, and antioxidants.
Danshaku potatoes are best suited for cooked applications such as mashing, boiling, and roasting. They are often used to make Japanese potato croquettes, boiled for stews and soups, and used for mashed potatoes. Danshaku potatoes pair well with onions, sausage, bacon, beef, chicken, and chives. Danshaku potatoes will keep for a couple of weeks at room temperature when stored in a dry, cool, dark place. If they have been peeled, they will last for 3 to 5 days when submerged in water in the refrigerator.
In post-World War II Japan when food shortages were common, the Danshaku potato was used as an easy source of nutrients and carbohydrates. Since the 1970s, Westernized styles of cuisine and yoshoku, a branch of Japanese fusion food heavily influenced by Western flavors, have become more prevalent in Japan allowing Danshaku potatoes to rise in popularity. Today, potatoes are found throughout the country, and the Danshaku potato is used in various culinary applications – even appearing as an ice cream flavor.
Dutch traders first introduced the potato to Japan in the 17th century. At the time, it was grown as an ornamental plant, but in the early 1900s, Baron Ryukichi Kawata – a senior executive of an agricultural company, planted the western Irish Cobbler variety to increase potato production in Japan. The Japanese then renamed the potato in honor of Kawata, calling it Danshaku, which means “baron” in Japanese. Danshaku potatoes remain popular in Japan today and are grown primarily in Hokkaido, where the cool climate is ideal for potato cultivation.
Recipes that include Danshaku Potatoes. One is easiest, three is harder.
|Shizuoka Gourmet||Korokke Croquettes with Danshaku Potatoes|