top of page
Past performance
Sunday, February 23, 2025
"Treature of Hokkaido vol.1 Searching for the Ultimate Potato Butter"
Potatoes are a food that represents Hokkaido, and February is the best time of the year for them to be delicious.
If it is left to rest for a year, the sugar content increases and a unique sweetness is developed.
Eat delicious Hokkaido potatoes. To elevate it to an aesthetic experience,
Find the perfect pairing.
That's why we planned this event.
We have prepared a wide variety of ingredients so that each customer can find their own favorite.
The main ingredient is sweet potatoes, and there are five types produced in Hokkaido.
• Danshaku potato / Imakane town (Hokuhoku)
• Kitaakari / Ikeda Agriculture and Forestry, Kuriyama Town (Fluffy & Smooth)
• Make Queen / Donan Itasaka Farm, Assabe Town (sticky) • Shadow Queen / Ikeda Agriculture and Forestry, Kuriyama Town (purple, chewy)
• Andes Red / Nishiokoppe Village Seto Beef Farm (sweet)
There are four types of butter.
• Yokoichi Fromage (Ashibetsu City) / Refreshing, less salty • Yamanaka Farm Premium Fermented Butter (Akaigawa Village) / Mellow aroma, richness, acidity •Yamanaka Farm Premium Butter (Akaigawa Village) / Richness, sharpness ・Grand Fermage Bio Grass-Fed Butter (Salted) / Mellow aroma, richness
There are three types of cheese.
• Japan Blue Okoppe
Yumeminsha Cream Cheese Hayakita (Hayakita Town)
• Grated cheese
Here are the toppings.
• Shiokara ( Sato Fisheries Limited Edition) • Dried Bonito Flakes • Dried Bacon • Extra Virgin Olive Oil • Anchovies • Pink Rock Salt
Sommelier Akihiro Sugawara, who assisted us this time, gave us a lecture on the deliciousness of potato butter.
The umami flavor of potatoes comes from glutamic acid, a compound also found in butter, cheese, anchovies, and more.
Eating these together will enhance the flavor even more.
When you add a different umami component called inosinic acid to it,
You can enjoy a deeper flavor.
The ingredients in this article include salted squid, bonito flakes, and bacon flakes.
Anchovies, by the way, contain both compounds.
In addition, olive oil contains oleic acid and linoleic acid,
Eating different ingredients along the way will bring about a change in taste, further increasing your appetite.
This time, in order for you to enjoy the different flavors,
We have prepared a considerable amount of potatoes,
Thanks to our efforts, visitors were able to enjoy all kinds of potatoes with a variety of flavors.
Particularly popular were the fully aged Andes Red and Kitaakari.
If the toppings were different, I might have had a different experience.
In addition, sommelier Sugawara Akihiro provided us with red, white, and rosé wines, as well as a white wine that goes well with potato butter.
This was also very popular!
We would like to thank everyone who gathered here today, and Masaki Oikawa, who created the wonderful flyer.
We would like to thank Mr. Sugawara for providing the food and wine, as well as his generous cooperation.
Thanks again to everyone who has watched this.
Additional information: ↓This is the menu that was distributed digitally to participants on the day.
bottom of page