Miso Kanpura (Miso Potatoes) ｜ Our Regional Cuisines

Fukushima Prefecture

Miso Kanpura (Miso Potatoes)

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Main lore areas

Furudono-machi
Main ingredients used

Potatoes

History/origin/related events

In some areas of Fukushima, such as Fudono-machi, potatoes are called 'kanpura,' and there is a deeply rooted culture of eating them as a staple food. It is said that because the original Dutch word 'aardappel' was difficult to pronounce it was changed to 'kanpura,' and the cities of Koriyama, Minamisoma, and Iwaki are cited as its main areas of production. 'Miso kanpura' is made by frying kanpura with the skin still on together with miso, sugar, mirin, and other ingredients. A farmer came up with the idea for the dish to be eaten at home, as they produced potatoes that were so small they couldn't be shipped out.
The sweet miso seasoning makes it a perfect snack and a dish that can be enjoyed by adults and children alike.
Other local dishes that use kanpura include 'kanpura botamochi,' which is made by mashing kanpura, making it into balls, and dressing them with miso.
Opportunities and times of eating habits

Late July is the time when potatoes are harvested, and miso kanpura was often eaten during this and later seasons. Not only products to be shipped out as crops are harvested, but also small potatoes that can't be shipped out, and so it is common to use these small potatoes to make miso kanpura. Incidentally, potatoes themselves were popular as a staple food in place of rice during periods when food was scarce. Also, as it has a good shelf life, miso kanpura has been made with leftover potatoes during the winter when crops are not harvested as much.
How to eat

Wash the potatoes thoroughly and boil them with the skins still on, fry in oil until the skins become tender, add water and cook until soft. Then, add sugar and miso once all the moisture is gone and braise. It is also delicious with chopped green perilla leaves added as a finishing touch. Alternatively, potatoes can be deep-fried and softened, then seasoned with miso, sugar, and mirin.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Even now, not only is it still made at home, but it is also served for lunch at elementary and junior high schools, and offered as a local dish at private homes. In addition, Iwaki City and Fukushima City have posted recipes for miso kanpura online, providing information so that it can be easily prepared even at home.

RECIPE

Ingredients (4 servings)

small potatoes 10-12
oil 3 tablespoons
sugar 2 tablespoons
miso 3 tablespoons
mirin 2 tablespoons

How to cook

1. [Preparation] Clean the potatoes with a scrubbing brush.
2. Put oil in a saucepan and fry potatoes until the skin becomes soft.
3. Add enough water to the saucepan until it just covers the potatoes, cover, and simmer over medium heat until softened (at this point, almost all of the moisture should be removed.)
4. Add sugar, mirin and miso to the softened potatoes and stir all together to finish.

provider : Recipe provided by : Mihoko Hiraide

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Miso Kanpura (Miso Potatoes) ｜ Our Regional Cuisines

Fukushima Prefecture

Miso Kanpura (Miso Potatoes)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook