May Queen (Japanese Variety)
Named “The Queen of May,” it boasts an elegant, smooth texture.
Known for holding its shape perfectly, this potato elevates any stew to a new level of refinement.
Appearance
Long and oval shaped. The surface is smooth with very shallow eyes, making it extremely easy to peel compared to other varieties.
Texture
Viscous and “waxy” (sticky). It does not crumble even after long simmering, offering a silky smooth mouthfeel.
Roots
Originally from the UK. Introduced to Japan in the Taisho era, named for being the “Queen” of early summer harvest.
Variety Specs: Radar Comparison
Quantifying the differences between May Queen and other major Japanese varieties like “Danshaku” (Baron). Note the trade-off between “Fluffiness” and “Shape Retention.”
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Detailed Variety Data
May Queen
May Queen
Waxy- Shape Long Oval
- Eye Depth Shallow (Easy)
- Sweetness Moderate
- Season Spring/Summer
Cooking Tip:
Sweetness increases with low-temp storage, but generally has a clean taste. Unbeatable for Japanese simmered dishes.
Danshaku
Danshaku
Starchy- Shape Round/Rugged
- Eye Depth Deep (Hard)
- Sweetness Mild
- Season Autumn
Cooking Tip:
Becomes fluffy when heated and mashes easily. Essential for mashed potatoes and croquettes.
Kita-akari
Kita-akari
Sweet- Shape Flat Round
- Eye Depth Deep (Red)
- Sweetness High
- Season Autumn
Cooking Tip:
Crumbles even faster than Danshaku but is very sweet. Amazing simply steamed with butter (Jaga-Butter).