Nagasaki Kogane (potato)

Nagasaki Kogane potatoes are small size and are elongated, oblong, and spherical in shape.
The smooth golden-brown skin contains shallow eyes and there are bumps and indentations across the surface creating a lopsided texture. 
The flesh is deep yellow and firm, dense, viscous, and moist. 
Nagasaki Kogane potatoes offer a nutty, sweet, and creamy taste similar to that of chestnuts and sweet potatoes.
Botanically classified as Solanum tuberosum ‘Mezame,’ are a comparetively new variety from the Japanese market.
Also known as the Inca No Mezame, the Mezame potato is a hybrid variety bred specifically to thrive in the cold climate of Japan and is traded at a high price because of its unique sweet and nutty taste.

Today, as a result of their short dormancy, their small size, and low productivity, their production has been limited to Japan and are harvested mainly in Hokkaido, an island off the coast of Japan that produces over 80% of the country’s potatoes.

The name Mezame pays homage to the origin of its parent potato hailing from the southern Andes, the name translating to “the awakening of Inca.”
potatoes are popularly used in the Japanese dish known as nikujaga, which literally translates to “meat and potatoes.”. Nikujaga is predominately cooked as a home meal and may have slight variations from family to family.
Considered a comfort food, this dish uses thinly sliced beef, potatoes, carrots, onions, shirataki noodles, and snow peas with flavorings including soy sauce, sugar, mirin, and sake.

Nagasaki Kogane potato was first created in 1987 at the Hokkaido Agricultural Experiment Station.
In 2001, it was registered as a new breed in Japan.

Available for sale
Spring : May to July.
Fall : December to February.
Packaging: 500g/bag
Box size :320×380×260mm
best suited for cooked applications such as grilling, roasting, baking, or frying.
They can be added to soups, curry, stews, croquette, potato salads, and baked goods.
 pair well with burrata cheese, pork, poultry, shiitake, and caramelized onions.
It is important to wrap them in a newspaper or put in a paper bag and store them for a couple of weeks in a cool, dry, and dark place. If they do sprout buds, make sure to remove them with a knife before cooking.