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Bareisho (Potato)
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Of the three dry field crops (wheat, potatoes and beets),
the Bareisho (potatoes) harvest is very big and is 38.6% of
Hokkaido's production (according to the 2010 agricultural
statistics by the Okhotsk General Promotion Bureau). In particular,
the Shari-Abashiri districts produce the most.
Abashiri city occupies third place, Shari town occupies fourth
place, and Koshimizu town occupies fifth place with regard
to the harvest in Hokkaido.
By brands, half of the Bareisho (potatoes) produced in Okhotsk
are Konafubuki, which is for making starch. For eating, Danshaku
Imo (Baron Potato), May Queen, and Kita Akari are the main
brands, but they have recently started growing various kinds
of potatoes like Inka no Mezame (The awakening of Inca), which
is very colorful.
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| (Main productive areas in Okhotsk)Kitami city,
Abashiri city, Shari town, Koshimizu town and so on |
(Time of shipment)August-March
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(Danshaku Imo (Baron Potato))
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They called this potato Danshaku Imo because in the forty-first
year of Meiji (1908), the managing director (later,the baron)
at Hakodate Dock Ryoukichi Kawada, who had a farm in Nanae,
the suburb of Hakodate (the present name is Nanae town) imported
it from Sutton Co. in England. It became an excellent brand
in Hokkaido in the third year of Showa (1928). Danshaku Imo
is now grown all over Japan and has become the standard potato.
This potato can be preserved for a long time, and you can
enjoy its flaky texture.
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(May Queen)
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This was imported in the early stage of Taisho
era (around 1910), but its demand increased nationwide around
the thirtieth year of Showa (around 1950).
It is long and oval, and looks like the former Japanese oval
gold coin, Koban. Compared to Danshaku Imo, this has less starch,
which lets it keep its shape when cooked. Therefore, this is
very good for simmered dishes. |
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(Kita Akari)
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This was made breeding Danshaku Imo and the resistant
potato, Tsunika. It became an excellent brand in Hokkaido in
the sixty-second year of Showa (1987). This potato tastes like
Danshaku Imo and breaks up easily. This is good for household
dishes like mashed potatoes and potato salad. It also has a
lot of carotene and Vitamin C. |
| (Toya) |
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| (Time of Shipment)Mid August - December |
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This was bred from R392-50, which is potato cyst nematode
resistant, and WB77036-2, which is from Y mosaic disease
resistant crossbreeding. This was registered in the
fourth year of Heisei (1992) as Bareisho Norin 31go
(Potato Agriculture and Forestry No.31). This was named
after Lake Toya in Southern Hokkaido, which hopes to
be a main area of production. It is sometimes sold with
the name Koshaku.
It has a spherical shape, germs in a shallow zone, and
can be peeled easily. This is good for commercial foods,
like primary processed foods. Its flesh is a little
sticky and its texture is very smooth. Compared to Danshaku
Imo and Waseshiro, this doesn't break down easily when
cooked. This potato doesn't turn black, even after it
is cooked. It also doesn't have a potato smell like
the Danshaku Imo and Norin No.1. It is good for cooked
dishes and salads (sliced salads).
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| (Snow March) |
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| (Time of Shipment)December - January |
In the fifth year of Heisei (1993), at the Hokkaido
Senmo Agricultural Experiment Station, this potato was
bred using Atlantic and Cherokee, and aimed for a potato
that is both scab resistant and potato cyst nematode resistant.
After that, it was picked and grown at the Kitami Agricultural
Experiment Station. The registration of this variety was
accepted in the sixteenth year of Heisei (2004).
After the harvest, this potato is preserved until the
months of December and January (when it snows). This is
done because it allows the potato to become sweeter. They
also start to ship at that time. This potato has an egg?like
shape and is easy to peel. It can be cooked quickly and
doesn't break down so easily, so it's good for cooked
dishes. The inside is white and its color doesn't change
much. Therefore, it is good for potato salads, too. |
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| (Haruka) |
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(Time of Shipment) Late August - Mid March
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This potato was bred using the T9020-8, which is white
inside and has a red surface of germs, and the Sayaka,
which is also white. This potato's distinguishing characteristic
is that it is harvested frequently. This potato is potato
cyst nematode resistant and is good for processed salads.
There is a particular reason for this potato's unique
name; since its skin is white and the surface of germs
is red, it reminded people of Hokkaido's spring when
the snow melts.
This potato can be peeled easily. After peeling, its
color doesn't change. It is sticky, but different from
that of the Danshaku Imo. It is also tasty. Its shape
doesn't change when cooked in water, which is better
than the Danshaku Imo. It is good for salads, just like
the Sayaka. In addition, this potato can be used for
various kinds of dishes; it is good for croquettes,
for example, and green groceries, commercially processed
foods, etc.
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| (Inka no Mezame (The awakening of Inca)) |
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This is based on a small type of potato originally
from the South Andes. It has been improved in order
to be suitable for Japan. This potato has a strong taste
and sweetness, so it is called Almond Potato in Sweden
and Natty Potato in the U.S.
This has more starch than the Danshaku Imo and Kita
Akari, which lets it keep its shape when cooked. The
sweetness increases when it is used for cooked dishes
like stew and dishes that use oil, like fries.
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| (Inka no Hitomi (The pupil of Inca)) |
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| Inka no Mezame is a very early variety. Unfortunately,
it has some faults in that the resting stage is very short
and it can't be harvested so often. Inka no Hitomi was
raised to make up for this. This potato belongs to the
Inca series (colorful potatoes) and has reddish skin.
The germ part is yellow and looks like glasses or an eye.
Thatfs why it was given the name Inka no Hitomi (The pupil
of Inca). The inside is orange and it has both reducing
sugar and cane sugar, which makes it sweet like a chestnut
when preserved in low temperatures. |
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| (Shadow Queen) |
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This potato was selected from the open pollinated
seeds of Kita Murasaki and was named and registered
in 2006. It has a long, oval shape and both its skin
and inside are purple. Even when cooked, it keeps its
bright color and doesn't turn black. It is sticky like
aroid. This potato is mainly used for cooked foods,
such as chips and fries. Its purple color is as bright
as a blueberry, and it contains a high amount of anthocyanin
(petanin).
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| (Sayaakane) |
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This potato was bred from I 853, an Indian variety
resistant to disease, and Hanashibetsu, a potato that
is potato cyst nematode resistant. This potato is suitable
for cultivation where a minimum of agricultural chemicals
are used, if at all. This is as tasty as Danshaku Imo
and easily breaks down when cooked, so it is ideal for
cooked dishes like potato salads or croquettes.
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| (Sassy) |
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This is a variety that three farmers in Bihoro are
trying to grow without using agricultural chemicals.
This was raised in France and is round like the Danshaku
Imo, but the inside is gold. It has a lot of starch
and its texture is flaky. It is good for French fries
and potatoes eaten with butter.
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| (Shirataki Jaga (Potato)) |
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We call all the potatoes grown in the former Shirataki
village (Present Shirataki, Engaru town) Shirataki Jaga.
The main brands are Danshaku, Norin No.1, May Queen, Kita
Akari and so on.
In Shirataki, they grow potatoes at an elevation of 250-300
meters. Because it is grown in a cooler climate, a high
amount of agricultural chemicals and chemical fertilizers
are not needed or used. It is becoming well known in Honshu,
too, because this potato is flaky and tasty.
Even after the town was combined with Engaru town in the
fourteenth year of Heisei (2002), they wanted to produce
special products with the name Shirataki. So, the farmers
who are trying to grow potatoes for eating raw, the Diffusion
Center, and related organizations formed Shirataki Jaga
Power UP Team, in which a process group was also established.
The process group collects and lists a number of potato
dishes for consumers in order to promote local sales.
They also hold a potato cooking competition, Jagalympic. |
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The processed foods of potato
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(Tezukuri Kobo Shiretoko(The Homemade Workshop Shiretoko))...Shari
town |
| (Tezukuri Kobo Shiretoko(The Homemade Workshop Shiretoko))...Shari
town Shiretoko san Denpun Dango (The Starch Dumpling produced
in Shiretoko) 160g 210 yen |
| This is Denpun Dango made by adding Kintoki mame (red
kidney bean) produced in Tokachi to ''the starch powder'',
and made from potatoes produced in Shiretoko. A homemaker,
who re?created the Denpun Dango that her mother used to
make in her childhood, produces it. The sweetness of the
Kintoki mame is perfect. This cooked bean is ''the mother's
taste'' which can only be made with a homemade recipe.
It can be prepared quickly; all you need to do is pour
some oil into a frying pan and bake both sides. That's
it. It is spreading by word of mouth among the people
who want to enjoy its simple and traditional taste. People
who eat it for the first time are surprised by how delicious
it is. |
Tezukuri Kobo Shiretoko (The Homemade Workshop Shiretoko)
30Banchi Shuen Nishi
Shari town
TEL: 0152-23-0132
FAX: 0152-23-0132 |
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