In the preparation of chuo potatoes are spread out evenly on the ground and exposed to freezing temperatures during the night. This freeze-thaw cycle is repeated over a period of 4 or 5 days until the potatoes become soft and mushy..
The potatoes are then trampled bare-foot to squeeze out the juice.
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Eventually the potatoes become dehydrated in the sun and they can be stored.
The potatoes can then be used throughout the year, mainly in soups and stews.
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