Food · Fermented foods

Jagaimo (Japanese Potato)

じゃがいも (Jagaimo)

Also known as: Jagaimo, Japanese potato, Solanum tuberosum, 馬鈴薯, Bareisho, Danshaku, May Queen, Kitaakari

Looking for a Japanese supplier of Jagaimo (Japanese Potato)? Tell us

At a glance

Category	Food
Japanese labeling name	じゃがいも
Common Japanese notations	じゃがいも, 馬鈴薯, ジャガイモ, 男爵, メークイン, きたあかり
Origin	Potato (Solanum tuberosum); principal modern domestic production region Hokkaido (volume leader, ~80% of domestic supply, with Tokachi/Kitamikuni areas as heartland), Nagasaki, Kagoshima; major cultivars Danshaku (volume floury), May Queen (waxy), Kitaakari (premium yellow flesh), Inca-no-mezame (premium chestnut-like)
Typical functions	Universal household cooking — niku-jaga, korokke, potato-salad, fries, stew, Potato chips industry major raw material (Calbee, Koikeya), Frozen French fries and processed-food production, Sweet snacks and ready-meals, Premium gift retail (Hokkaido cultivar-branded)
Regulatory status in Japan	Standard agricultural product labeling. Hokkaido origin and cultivar disclosure (Danshaku, May Queen, Kitaakari, Inca-no-mezame) for premium positioning. Not a designated allergen. Note: green/sprouted potato solanine awareness.

Jagaimo (じゃがいも / 馬鈴薯) — potato (Solanum tuberosum) — is one of Japan's most volume vegetables. Hokkaido dominates domestic production at ~80% (Tokachi heartland). Major cultivars: Danshaku (volume floury, korokke), May Queen (waxy, niku-jaga), Kitaakari (premium yellow flesh), Inca-no-mezame (premium chestnut-like). Major OEM applications: household cooking, potato chips industry (Calbee, Koikeya), frozen fries, processed-food, premium Hokkaido gift retail.

Find OEM manufacturers

Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.

Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Plant-derived319

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Fresh whole jagaimo retail (Hokkaido origin majority)
Pre-peeled and pre-cut convenience format
Industrial potato for chips and processed food (Calbee, Koikeya volume supply)
Premium Hokkaido Inca-no-mezame, Kitaakari gift retail

Ingredient profile

Solanum tuberosum potato.

Major cultivars: Danshaku (volume floury), May Queen (waxy), Kitaakari (premium yellow), Inca-no-mezame (premium chestnut-like).

Production: Hokkaido (~80%, Tokachi heartland), Nagasaki, Kagoshima.

OEM applications

Universal household cooking.

Potato chips industry (Calbee, Koikeya).

Frozen French fries and processed-food.

Premium gift retail (Hokkaido cultivar-branded).

For OEM: fresh retail, industrial chip/fry supply, premium Hokkaido gift retail.

Regulatory classification in Japan

Standard food labeling. Origin and cultivar disclosure for premium. Not a designated allergen.

Regulatory classification in other markets

EU	Major established global potato market.
USA	Major US potato production and retail.
China	Major Chinese potato production.
Korea	Established Korean potato market.

Market reference formulations

Example finished products will be added after verification of cultivar and Hokkaido origin.

All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.

Seasonality & supply calendar

Harvest months: Hokkaido peak: August – October; spring crop (Kyushu): May – June
Peak supply: September – November (Hokkaido); May – June (新じゃが)
Off-season: Storage potatoes supply year-round

Source: 農林水産省野菜生産出荷統計. Hokkaido produces ~80% of national volume; long-term storage in 北海道 controlled-atmosphere maintains year-round supply.

Storage requirements

How the receiving OEM facility needs to handle inbound raw material.

Temperature: Storage 5–10°C; lower triggers sweetening; higher triggers sprouting
Conditions: Dark, ventilated; humidity 85–90%; CIPC sprout suppressants common in commercial chains
Shelf life: 3–6 months at 5°C in proper storage

Supply concentration

Where this ingredient comes from — useful for single-source-risk planning.

Primary regions: Hokkaido — approximately 80% of national output (令和5年 / R5, 2023 vegetable production statistics)
Import dependence: 100% domestic for table use; processed (chips, frozen) partly imported

農林水産省野菜生産出荷統計

Certifications commonly available

Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.

Scheme	Availability
Organic JAS	Common
Halal	Inherent
Kosher	Inherent
Vegan	Inherent
Non-GMO	Standard	GM potatoes not approved for sale in Japan

Alternative ingredients

Related ingredients commonly evaluated as substitutes.

Quick answers

What is Jagaimo (Japanese Potato)?: Jagaimo (じゃがいも / 馬鈴薯) — potato (Solanum tuberosum) — is one of Japan's most volume vegetables. Hokkaido dominates domestic production at ~80% (Tokachi heartland). Major cultivars: Danshaku (volume floury, korokke), May Queen (waxy, niku-jaga), Kitaakari (premium yellow flesh), Inca-no-mezame (premium chestnut-like). Major OEM applications: household cooking, potato chips industry (Calbee, Koikeya), frozen fries, processed-food, premium Hokkaido gift retail.
What is the regulatory status of Jagaimo (Japanese Potato) in Japan?: Standard agricultural product labeling. Hokkaido origin and cultivar disclosure (Danshaku, May Queen, Kitaakari, Inca-no-mezame) for premium positioning. Not a designated allergen. Note: green/sprouted potato solanine awareness.
What products typically use Jagaimo (Japanese Potato)?: Fresh whole jagaimo retail (Hokkaido origin majority) / Pre-peeled and pre-cut convenience format / Industrial potato for chips and processed food (Calbee, Koikeya volume supply) / Premium Hokkaido Inca-no-mezame, Kitaakari gift retail
Where does Jagaimo (Japanese Potato) come from?: Potato (Solanum tuberosum); principal modern domestic production region Hokkaido (volume leader, ~80% of domestic supply, with Tokachi/Kitamikuni areas as heartland), Nagasaki, Kagoshima; major cultivars Danshaku (volume floury), May Queen (waxy), Kitaakari (premium yellow flesh), Inca-no-mezame (premium chestnut-like)
What is the INCI / JSCI labeling name for Jagaimo (Japanese Potato)?: JSCI: じゃがいも

Often used with

Ingredients frequently paired in the same recipe or formulation.

Same category

Other ingredients in the same sub-category.

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.

Open in Regulation Navigatorexporting-from-japan

Draft a spec sheet with this ingredient Estimate manufacturing cost

Search the academic literature

Pre-filled queries for the major research databases. Opens in a new tab.

Official regulatory databases

External links to public Japanese / international regulatory authorities. We are not affiliated.

MEXT 食品成分DB（検索） ↗

References

文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — じゃがいも各形態
Hokkaido Tokachi potato production reference

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.