A Traditional Crop from One of Japan’s Most Secluded Regions
The Iya Valley is often described as one of Japan’s three great hidden regions, celebrated for its steep mountains, deep gorges, traditional settlements, and distinctive rural culture. Hodoimo potatoes are said to have been cultivated here since around 1860, making them a long-established part of local food traditions.
These small potatoes are also known by the names Gōshi-imo and Genpei-imo. For many generations, they were grown mainly for household consumption rather than commercial sale. As a result, they remained relatively unknown outside the area, despite their distinctive qualities.
In recent years, Hodoimo has become more widely available at roadside stations and other local outlets. Visitors can now discover this traditional mountain crop beyond the communities where it originated.
A Chewy Texture and Delicate Sweetness
What distinguishes Hodoimo from many other potato varieties is its firm yet pleasantly chewy texture, accompanied by a subtle natural sweetness. The potatoes retain their shape well during cooking, making them particularly suitable for dishes that require simmering or extended heating.
Their texture and flavor make them a valued ingredient in traditional Iya cuisine, where simple preparations allow the character of locally grown produce to stand out.
Enjoy Hodoimo in De-koma-washi
One of the best ways to experience Hodoimo is in De-koma-washi, a traditional Iya dish made by skewering ingredients and grilling them over an open hearth. The skewers are typically coated with miso-based seasoning and slowly grilled, creating a savory dish with a distinctive rustic character.
Hodoimo is well suited to this preparation because its firm texture holds up during grilling. Combined with other regional ingredients, it becomes part of a dish that reflects the practical cooking traditions of mountain communities, where locally available foods were transformed into satisfying meals.
Ideal for Curries, Oden, and Simmered Dishes
Because Hodoimo is resistant to breaking apart during cooking, it is also an excellent choice for Japanese curry, oden, and other simmered dishes. Rather than dissolving into the broth, the potato maintains its shape and chewy consistency, absorbing the surrounding flavors while retaining its own gentle sweetness.
For travelers exploring Tokushima’s mountain cuisine, trying Hodoimo in a traditional dish is a chance to discover an ingredient rarely encountered in ordinary supermarkets outside its home region.
Best Season to Find Hodoimo
The main season for Hodoimo potatoes is July through September. During this period, visitors may find them at roadside stations and local shops in the Iya and Miyoshi areas, although availability can vary.
Whether grilled over an open hearth in De-koma-washi or served in a warming stew, Hodoimo offers a memorable taste of the Iya Valley. Its long history, distinctive texture, and connection to local cooking make it a rewarding discovery for travelers interested in Japan’s regional food traditions.