From the Ministry of Agriculture, Forestry and Fisheries.
| Ingredient | Amount |
|---|---|
| Main ingredients | |
| Potatoes (medium) | 2 |
| Oil | 3 tablespoons |
| Seasonings and liquids | |
| Sugar | 4 tablespoons |
| Vinegar | 3 tablespoons |
| Salt | 1/2 teaspoon |
In Japan, “namasu” at New Year’s osechi is usually “kohaku-namasu” with daikon and carrot, or vinegared lotus root. The Hokushin area is known for heavy snowfall, so fresh vegetables were hard to get in winter. So, around Iiyama, namasu was made from potatoes, which keep well.
It is said that potato dishes took root in Japan after the Meiji period, but around Iiyama, potatoes have been eaten since the Edo period. Imo-namasu even appears in Ikenami Shotaro’s historical novel “Onihei Hankacho.” In 2007 (Heisei 19), it was designated a selected intangible folk cultural property of Iiyama City.
It was a daily tea snack and a vegetarian dish at temples, and was made when many people gathered, such as for celebrations and funerals. At celebrations it was served on a large plate. Carrots are sometimes added for color, but not at Buddhist events.
Its crisp texture comes from taking out the starch that the potato naturally has, which takes much time and care. Adding vinegar when starting to stir-fry keeps the potato’s crunch. Today some people add curry powder, or use Chinese yam instead of potato.
It is still made in homes in Iiyama City and handed from parents to children. Some local restaurants serve it, so it is easy to try.
There is no single right answer. Talking it over with someone at home is a good way to learn.