Long-produced crop in Hokkaido symbolizing the cherished blessing given by the northern lands
Potato acreage in Hokkaido accounts for over 60% of the total potato acreage in Japan. ‘Danshaku-Imo’ and ‘May Queen’ are the most popular kinds of potatoes. The newly introduced variety is called the ‘Kitaakari.’ Hokkaido potatoes are rich in vitamin C and potassium as well as farina, and are most tasty when grilled, boiled or fried. To add a difference when serving the potatoes, you can fry them whole in batter, a dish known as Ageimo, or make them into mashed potato balls and skewer them, a dish known as Imo Mochi. The potato is also the main ingredient used to brew Shochu, a popular Japanese spirit.
The main related municipality
Niseko/Shakotan/Toya/Noboribetsu Area Kutchan-cho Asahikawa/Biei/Furano Area Biei-cho Obihiro Area Sarabetsu-mura｜Obihiro-cho｜Memuro-cho Kitami/Abashiri Area Abashiri-shi｜Kitami-shi Shiretoko Area Koshimizu-cho｜Kiyosato-cho｜Shari-cho
