Munini-imo
Pancake made with fermented potato flour
Type | Pancake |
---|---|
Place of origin | Japan |
Main ingredients | Potato flour |
Munini-imo (or muninimo, from Ainu munin ["fermented"] and Japanese imo ["potatoes"]) is a dish of the Ainu people of Northern Japan. It is a savory pancake made with potato flour.[1]
Potatoes are first fermented underground by the repeated freeze-thaw cycles, and then milled and dried. The flour is soaked in water in order to remove the bitter taste and then baked on a griddle like a thick pancake. The potato flour made with this process can be easily stored for at least twenty years. The munini-imo is very sticky like mochi.
References
- ^ Sidney C. H. Cheung; Chee Beng Tan (22 June 2007). Food and Foodways in Asia: Resource, Tradition and Cooking. Psychology Press. pp. 136–. ISBN 978-0-415-39213-6. Retrieved 26 May 2012.
- v
- t
- e
- Baeckeoffe
- Baked potato
- Fondant potatoes
- Funeral potatoes
- Gratin dauphinois
- Hasselback potatoes
- Jansson's temptation
- Knish
- Kouign patatez
- Kugel
- Kugelis
- Lancashire hotpot
- Panackelty
- Pâté aux pommes de terre
- Pommes Anna
- Pommes boulangère
- Potato babka
- Potato scone
- Potato skins
- Potato waffle
- Potatoes au gratin
- Rappie pie
- Rumbledethumps
- Sweetened potato casserole
- Tartiflette
- Yapchik
French fries | |
---|---|
Other deep-fried | |
Pan- or griddle-fried | |
Other or mixed |
- Chuño
- Gnocchi
- Kartoffelkäse
- Munini-imo
- Potato cake
- Potatonik
This article about the Ainu people is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e