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Danshaku potatoes are small to medium in size and are round to oblong in shape. The light brown to tan skin is thick and rough with a few, deep-set eyes scattered across the surface. The flesh is cream-colored to pale 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.
Seasons/Availability
Danshaku potatoes are available year-round, with peak season in late spring to early summer.
Current Facts
Danshaku potatoes, botanically classified as Solanum tuberosum ‘Danshaku,’ are members of the Solanaceae, or nightshade family. Also known as the Irish Cobbler potato, Danshaku potatoes are a popular general, all-purpose potato in Japan and account for around sixty percent of the country’s potato production. The potatoes were initially associated with European cuisine, but as western-style cuisine became more popular, Danshaku potatoes were widely accepted and are used today in both sweet and savory preparations.
Nutritional Value
Danshaku potatoes are an excellent source of vitamins C and B6. They also contain potassium, fiber, magnesium, and antioxidants.
Applications
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. They 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 3-5 days when submerged in water in the refrigerator.
Ethnic/Cultural Info
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 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.
Geography/History
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.
Danshaku potato: After World War II, the Danshaku potato became a vital food source in Japan due to widespread shortages. Its popularity surged in the 1970s with the rise of yoshoku, a Japanese cuisine inspired by Western flavors. Now, this versatile potato appears in many dishes across Japan, reflecting its culinary adaptability and even showing up as an unusual ice cream flavor, highlighting its unique role in both traditional and modern Japanese cuisine.
Danshaku Potatoes are in season now!.Danshaku Potatoes: These small to medium-sized potatoes have a round to oblong shape with light brown to tan, thick, rough skin that often features deep-set eyes. Inside, the cream-colored to pale white flesh is firm and moist. Known for their high starch content, Danshaku potatoes are floury and take on a mealy texture when cooked, offering a strong flavor with a slight nuttiness.
Danshaku potatoes are fresh in-season at Meidi-Ya grocery Singapore. Danshaku potatoes are ideal for cooked applications like mashing, boiling, and roasting. They are commonly used in dishes like Japanese potato croquettes, stews, soups, and mashed potatoes. These potatoes can be paired with flavors such as onions, sausage, bacon, beef, chicken, and chives. Unpeeled potatoes last for weeks when stored in a cool, dry, dark place; peeled ones can stay fresh for 3-5 days in water in the refrigerator.
Danshaku potatoes at Isetan grocery Singapore. Danshaku potatoes, also known as Irish Cobbler potatoes, are a versatile potato variety that accounts for about sixty percent of Japan's potato production. They belong to the Solanaceae family and are used in both sweet and savory dishes. Rich in nutrients, they are an excellent source of vitamins C and B6, as well as potassium, fiber, magnesium, and antioxidants, making them both delicious and nutritious.
Takashimaya Supermarket
391 Orchard Rd, Singapore 238872
+65 6738 1111
Potatoes: Dutch traders first brought the potato to Japan in the 17th century, initially grown as an ornamental plant. Its cultivation for food gained significance in the early 1900s when Baron Ryukichi Kawata introduced the Irish Cobbler variety to enhance production. The potato was renamed "Danshaku" (baron) in his honor. Today, Danshaku potatoes thrive in Hokkaido's cool climate, ideal for their growth.
Cold Storage Supermarket
391 A Orchard Rd B2 -01-1 Ngee Ann City 238872
These popular Japanese potatoes are sold in most markets catering to Japanese in Asia...Since the 1970s, Westernized cuisine and yoshoku—Japanese fusion food with Western influences—helped boost the popularity of Danshaku potatoes. These versatile potatoes are now woven into many culinary applications across Japan, even inspiring unique creations like Danshaku potato ice cream. This showcases how traditional ingredients can adapt to modern and international trends.
Tokyo Farmers Market in Shibuya at Woman’s Uni Plaza
Danshaku potatoes are small to medium-sized with a round to oblong shape. Their light brown to tan skin is thick and rough, featuring deep-set eyes. Inside, their firm and moist flesh is cream-colored to pale white. These potatoes are floury and high in starch, giving them a mealy texture and a strong flavor with a subtle nuttiness when cooked.
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