Munini-imo (or muninimo, from Ainu munin ["fermented"] and Japanese imo ["potatoes"]) is a dish of the Ainu people of Northern Japan.
[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.
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