🍱 Miso Kanpura (Miso Potatoes)
In some areas of Fukushima, such as Fudono-machi, potatoes are called 'kanpura,' and there is a deeply rooted culture of eating them as a staple food. It is said that because the original Dutch word 'aardappel' was difficult to pronounce it was changed to 'kanpura,' and the cities of Koriyama, Minamisoma, and Iwaki are cited as its main areas of production. 'Miso kanpura' is made by frying kanpura with the skin still on together with miso, sugar, mirin, and other ingredients. A farmer came up with the idea for the dish to be eaten at home, as they produced potatoes that were so small they couldn't be shipped out. The sweet miso seasoning makes it a perfect snack and a dish that can be enjoyed by adults and children alike. Other local dishes that use kanpura include 'kanpura botamochi,' which is made by mashing kanpura, making it into balls, and dressing them with miso.