It All Started with “Umai!” on NHK+!
I was casually zapping through channels on NHK+ when I stumbled upon a show called “Umai!” featuring Mikatahara potatoes from Hamamatsu. It immediately caught my eye, so I started watching. In the opening scene, there was a potato with an incredibly bright yellow hue and a super smooth surface, unlike anything I’d seen before. The narration went, “Let’s enjoy it piping hot!” and showed a steamed potato being split open. It looked both fluffy and moist at the same time (a bit contradictory, I know, haha!), just incredibly delicious. That’s what made me curious enough to watch the whole segment.
Then, the farmer who grows Mikatahara potatoes introduced the best way to cook them – surprisingly, in the microwave! Put the potato and a little water in a silicone steamer, microwave at 600W for about 5 minutes. Once the beautiful skin starts to crack, flip it over and microwave for an additional 2 minutes. The farmer confidently said that if you break open and eat the freshly cooked potato, the flavor will spread beautifully as you exhale through your nose. He also added that it’s best enjoyed with mayonnaise and herb salt.
The show then returned to the studio, where the MC, Amano-san from Cya:in, and announcer Tsukahara-san tasted the potatoes. Their reactions were incredibly surprised for such a simple potato dish, which really piqued my interest even more.
Speaking of Which, I’ve Started Focusing on Local and Seasonal Produce
Since moving to Hamamatsu, I’ve noticed I’ve become much more conscious about buying local and seasonal produce when I shop. Supermarkets here are filled with local goods, so whether it’s concerns about transportation or simply because they taste great, I find myself actively choosing them. And speaking of which, only around this time of year (June is usually peak season), you see these smooth-skinned Mikatahara potatoes filling the shelves. Right now, in Shizuoka, bonito (katsuo) is also in season (though it’ll be over soon…). While the classic tataki is great, the absolute best in Shizuoka is katsuo sashimi. It has a wonderfully chewy texture and is incredibly delicious.
I Tried Microwaving Mikatahara Potatoes Myself!
I just happened to have some Mikatahara potatoes on hand (the lighting isn’t great in the photo, haha!), so I immediately microwaved a large one. Even though it was quite big, it cooked through perfectly. When I poked it with chopsticks, there was a satisfying resistance, yet the chopsticks slid in smoothly. It had a mysterious texture, both fluffy and moist at the same time, and the potato flavor was incredibly strong – truly delicious. I totally get why the studio MCs were so surprised. Mayonnaise, salt, and even soy sauce all paired wonderfully with it (I didn’t have any herb salt, unfortunately). I guess the farmer’s recommendation means it’s best enjoyed simply, rather than trying to over-prepare it.
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