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Roots and tubers from Hokkaido and Sakhalin
Penne-imo, also called potche-imo, is an Ainu food made from potatoes left buried in snow over winter, where they freeze and thaw again and again and begin to ferment. In spring the soft potatoes are peeled, crushed and washed in water, and the starch that settles is dried and stored. It is later soaked, kneaded into cakes and grilled.
A short entry: the sources we found record only what is said here about Penne-imo / potche-imo itself.
| Potatoes | Buried in snow on purpose, or left unharvested under snow[jawp] |
| Water | For washing the crushed potatoes and soaking the dried starch[jawp] |
| Starter | spontaneous |
What changes: Potatoes left under snow freeze and thaw again and again and start to ferment
Output: fermented, frost-damaged potatoes.
Microbes at work in this step
the potatoes ferment as they freeze and thaw
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Penne-imo, also called potche-imo, is an Ainu food made from potatoes left buried in snow over winter, where they freeze and thaw again and again and begin to ferment. In spring the soft potatoes are peeled, crushed and washed in water, and the starch that settles is dried and stored. It is later soaked, kneaded into cakes and grilled. Not studied; the potatoes are said to ferment as they freeze and thaw under snow does most of the fermenting.
Unlike Japanese shimi-imo and Andean chuño, the potatoes are not freeze-dried. They are left wet to ferment, then washed, and only the settled starch is dried.
Every number is labelled with how it is known. How this atlas is made
Potatoes reached Ainu lands in the late 18th century, so the dish dates from after that. Names vary by district (potce-imo in Kushiro, pene-imo in Biratori, munin-imo in Tokachi); munin means to rot or ferment. The ja.wikipedia article notes that fermentation is the usual method today but not always required. It began as everyday food in Ainu homes and is still made; it is now also served to tourists at restaurants and some hotels by Lake Akan.
