Andover is an early maturing chipping variety developed by Cornell University. Andover produces round tubers with a medium size profile.

The Hokkai Kogane potato variety is named for its origins in Hokkaido, Japan, and its distinct golden-brown skin and flesh color. This variety is known for its unique appearance but has the characteristic of not boiling down very well, which means it may not be as suitable for mashed potatoes or boiling dishes where a soft, breakdown texture is desired.

Kita Akari potatoes are round to oblong and medium in size, weighing around 5 ounces. Its outer skin is rough, dry, and flaky in texture and has brown, burlap-hued skin. The inner flesh is bright yellow and when cooked, has a soft, fluffy texture and a sweet taste.

Kitahime is a mid-season potato cultivar developed from a cross between the 'Sayaka' and 'White Frier' varieties. It is predominantly cultivated in Hokkaido, Japan, and is favored for its suitability in potato chip production. The name "Kitahime" reflects its careful cultivation in Hokkaido.

The Kitamurasaki potato variety is a purple-skinned, purple-fleshed cultivar rich in anthocyanin pigments, which gives it its distinctive color. It is the parent of the "Northern Ruby" and "Shadow Queen" varieties.

May Queen potatoes are medium to large in size and are oval to oblong with a somewhat uniform shape.

The Nishiyutaka potato variety is a high-yielding cultivar that thrives particularly well in the southwestern region. It is widely known as a new potato due to its early harvest and tender texture.

The Northern Ruby potato variety is a red-skinned, red-fleshed cultivar that contains anthocyanin pigments, giving it its striking red color. These pigments also contribute to its antioxidant properties. Known for its vibrant appearance, it is often used in dishes where color is important, and it is prized for its aesthetic appeal.

The Okhotsk Chips potato variety is characterized by medium-sized, smooth, oval-shaped tubers with light brown skin and firm, pale yellow flesh. It has a high starch content, making it ideal for producing crispy, high-quality potato chips.

The Oto-shakuimo potato variety, also known as Danshaku-imo, was introduced to Japan by Baron Ryukichi Kawada in 1871. The name "Danshaku" translates to "Baron" in Japanese, honoring Baron Kawada's contribution. This variety is characterized by its high powdery texture and excellent taste, making it a popular choice in Japanese cuisine.

The Poroshiri potato is one of the developed varieties used by Calbee for its potato products. It has shallow eyes, making it easy to peel. The name "Poroshiri" comes from the Ainu language and means "big mountain." This variety is known for its suitability in snack production, particularly for potato chips, due to its favorable texture and processing qualities.

The Sayaka potato variety is characterized by its shallow eyes, which make the skin easy to peel. This variety is mainly used for salads due to its refreshing flavor.

The Shadow Queen potato variety is a purple-skinned, purple-fleshed cultivar rich in anthocyanin pigments, which give it its striking purple color.

Snowden is oval, slightly-flattened potatoes with smooth, light-buff skin with some netting, and white flesh. Late harvest. Snowden is a crisping potato.

The Toya potato is a variety named after Lake Toya, located in southern Hokkaido, Japan, which was initially anticipated to be its primary production area. This variety is known for its smooth texture and slightly viscous flesh, making it unique among potatoes.

The Toyoshiro potato is a high-yielding Japanese variety, widely cultivated across Japan, particularly in Hokkaido, the country’s major potato-growing region. It is best known as the primary variety for potato chips, valued for its firm texture, bright white flesh, and excellent frying characteristics.