I'm not a huge fan of the common supermarket variety potatoes here. Mayqueen and danshoku are too waxy / not starchy enough for my liking. Kitaakari was pretty good but still felt lacking. Does anyone know how to get access to the normal potatoes back home so I can plant some here?
Either that, or according to this study Benimaru, Eniwa, and Kona-fubuki potatoes seem to be high starch potatoes available in Japan (Though I've never seen them in any groceries near me). Anyone tried using these for things like fries, mashed, scalloped, or baked potatoes?
by QuariYune