Hokkai Kogane is a Japanese potato variety released in 1999 by the Hokkaido Agricultural Research Center. It has oval, yellow-skinned tubers with shallow eyes and firm, pale-yellow flesh. Known for its low browning and good frying quality, it’s ideal for French fries, chips, and roasting. The variety shows moderate resistance to late blight and common scab but no special resistance to nematodes. It holds shape well when cooked and is not suited for mashing.
Tuber Characteristics:
- Shape: Oval to long-oval
- Skin color: Yellow to light brown
- Flesh color: Pale yellow
- Eye depth: Shallow (easy to peel)
- Texture: Firm; holds shape when boiled or fried
- Dry matter: Moderately high – good for frying Browning: Low oxidation after cutting (stays fresh-looking)
Disease and Pest Resistance:
- Late blight (foliage): Moderate
- Late blight (tuber): Moderate
- Common scab: Moderate to high
- PVY (Potato Virus Y): Moderate
- PCN (Potato Cyst Nematode): Not resistant