|Place of origin||Japan|
|Main ingredients||Potato flour|
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.
- 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.