Kitaakari is a popular potato variety from Hokkaido, prized for its naturally sweet flavor and wonderfully fluffy texture. Its pleasant aroma and rich taste are so distinctive that it is sometimes nicknamed “chestnut potatoes” in Japan.
Kitaakari was developed as a potato variety with resistance to potato cyst nematodes, a serious pest that caused widespread damage to potato crops across Japan during the 1970s.
The variety went on to become highly popular because of its excellent taste, relatively high vitamin C content, and good yields. Its popularity reached a peak around 2000.
Kitaakari is known for its lack of unpleasant bitterness and its pleasant aroma, which has a subtle resemblance to sweet potatoes. Its naturally sweet, floury texture led to the affectionate nickname “chestnut potato.”
It is particularly appreciated for its soft, fluffy flesh, which makes it ideal for dishes where the natural flavor of the potato takes center stage.
Despite its popularity, Kitaakari also has several characteristics that make it less convenient than some other potato varieties. The skin is relatively rough and its appearance is not always considered attractive, while the flesh tends to break apart easily when boiled.
Its popularity also led to overproduction, and production levels have since settled at a more moderate level. Today, however, its distinctive flavor remains highly valued by potato lovers.
Kitaakari is particularly well suited to dishes that highlight its naturally fluffy texture and sweetness. Powdered boiled potatoes, known as “kohuki-imo,” are an especially good choice, allowing the potato to break apart into light, fluffy pieces while releasing its rich aroma.
For travelers exploring Hokkaido’s food culture, Kitaakari offers a delicious taste of the region’s potato-growing tradition and a chance to discover why this sweet, fluffy variety earned the nickname “chestnut potato.”