The Oto-shakuimo potato variety, also known as Danshaku-imo, was introduced to Japan by Baron Ryukichi Kawada in 1871. The name "Danshaku" translates to "Baron" in Japanese, honoring Baron Kawada's contribution. This variety is characterized by its high powdery texture and excellent taste, making it a popular choice in Japanese cuisine.
It is known for being easy to boil down, which enhances its suitability for dishes like mashed potatoes and stews. The Danshaku potato still dominates the domestic potato market in Japan, accounting for around 60 percent of overall production.
Tuber characteristics:
- Shape: Oval to round in shape.
- Skin: Smooth, with a light brown or yellowish color.
- Flesh: The flesh is pale yellow with a high starch content, making it very fluffy and powdery when cooked.
- Eyes: The eyes are shallow, which makes peeling the potatoes easy.