Japan

Potato cultivation in Japan plays a vital role in the nation's agricultural sector, with production concentrated primarily in the Hokkaido region, which dominates national output due to its favorable climate, fertile land, and mechanized farming systems. Other notable potato-growing areas include Kyushu, particularly the prefectures of Nagasaki and Kagoshima as well as Ibaraki, with Kyushu known for its early summer harvests. In 2023, Japan produced an estimated 2.18 million tons of potatoes, harvested from 69,679 hectares, achieving an average yield of 31,287 kg/ha, according to FAO data.

Popular table potato varieties include May Queen, Danshaku (Irish Cobbler), and Kita-akari, while industrial cultivars such as Toyoshiro and Hokkaikogane are primarily used for chips and frozen fries, respectively.

Research and development in potato breeding and genetics are spearheaded by institutions like the Hokkaido National Agricultural Experiment Station, and the Potato Germplasm Enhancement Laboratory at Obihiro University of Agriculture and Veterinary Medicine plays a key role in advancing potato science and innovation across the country.

The introduction of the potato to Japan dates back to 1598, when Dutch traders brought it through the port of Nagasaki from Jakarta (then Djajakarta), which is believed to have inspired the Japanese name jagatora-imo, later shortened to jaga-imo.

Initially regarded as an ornamental plant, potatoes gradually gained agricultural importance and began to be cultivated as a food crop by 1706, particularly in Hokkaido. Their significance grew in the late 18th to early 19th centuries, when they were promoted as a staple to alleviate famine, especially in northern regions where rice cultivation was challenging.The indigenous Ainu population also adopted potato farming, possibly influenced by Russian agricultural practices in nearby territories.