Another Sapporo and Hokkaido treat is a lovely boiled Ezo spud with lashings of butter and salt. Oishiiiiiiiii!
Hokkaido accounts for two thirds of all the potatoes grown in Japan and Hokkaido potatoes are full of potassium and vitamin C. The butter spread on top of the steaming spud is also locally produced.
Potatoes from Hokkaido are used to make potato chips (crisps to Brits), other potato-based snacks and, of course, shochu - a clear Japanese spirit.
Potatoes came to Japan through European traders in the 16th and 17th centuries but production took off in Hokkaido, which is more suited in climate for their growth, being cooler than the rest of the country.
Japan remains a net importer of potatoes, mainly from China.
Fans of good Japanese food may also want to try Jingisukan and visit Sapporo Central Food Market for fresh sushi and Sapporo Ramen Kyowakoku and Ramen Yokocho for Hokkaido ramen.
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