Danshaku potatoes cultivated in vast fields of red soil in the hilly area of Noto. The secret of their good taste comes from the following facts: the temperature in summer is relatively low, and there is a large temperature difference between day and night, which gives the potatoes more starch; they are harvested after their stems and foliage wither, when they are fully ripe. They are a convenient ingredient for many types of dishes such as fries, salads and simmered dishes.
Noto akatsuchi-bareisho (potatoes grown in red soil in the Noto area)
|Production site||Suzu City, Anamizu Town, Nanao City|
|Yield/Delivery amount||517 tons|
|Appearance||Its flesh is white and smooth.|
|Serving suggestions||Fried, steamed, grilled, simmered|
|Type of dish||Japanese/ Western/ Chinese|