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Suzuki ｜ Our Regional Cuisines

  • Toyama Prefecture

    Suzuki

Suzuki

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  • Main lore areas

    All over the prefecture

  • Main ingredients used

    Zuiki (stem of taro)

  • History/origin/related events

    Zuki is a dish made by pickling taro leaf stalks (the part between the stem and leaves) in vinegar. It has been eaten for a long time with its refreshing taste and crunchy texture. There are three types of zuki: akazuki, which is made from the stems of yatsugashira and ebiimo (shrimp), shirozuki, which is made from soft white yam, and aoizuki, which is made from the stems of hasuimo (lotus root). In Fukui, also in the Hokuriku region, it is also called "suko. Generally, a type of taro called yatsugashira zuki is used, and its red color is brightened by being soaked in vinegar. It is said to cleanse the blood, and in Toyama, it is widely known as an ingredient that women eat after childbirth. Fresh tsuiki is prepared from summer to autumn, when it is harvested, but it is also dried and used as a preserved food, so it is often boiled or stir-fried when it is not in season. Dried Chinese cabbage not only keeps well for a long time, but also increases its nutritional value.

  • Opportunities and times of eating habits

    Since the harvest season is from summer to the beginning of fall, it is a common home-style dish that appears on dinner tables during this time. The advantage of this dish is that it can be made in large quantities and stored as a reserve dish because of its vinegary flavor. It is also a dish served during Obon and autumn festivals, where its bright colors add to the festive atmosphere.

  • How to eat

    Wash and peel the taro, and cut into 4 cm lengths. Soak them in water to remove the astringent taste. Put the water chestnuts in a pot and roast them until softened. When softened, sprinkle with vinegar. When cool, dress with sweet vinegar and store in the refrigerator.

  • Efforts for Preservation and Succession

    The taste has been handed down from generation to generation in each household as the taste of grandma.

RECIPE

Ingredients (For 4 persons)

  • Fresh aka zuiki (stem of taro) 400g
  • Vinegar 2 tbsp.
  • [sweet vinegar] Vinegar 2 tbsp.
  • [sweet vinegar] Sugar 2 tbsp.
  • [sweet vinegar] soy sauce 1 tbsp.

How to cook

  • 1. Wash and peel aka zuiki and cut into 4 cm lengths. Soak aka zuiki in water for 20 to 30 minutes to remove the astringency. Drain in a colander.

  • 2. Put aka zuiki into a pot and roast over medium heat (no oil is needed).

  • 3. When it begins to soften, add vinegar and stir. When it turns red, turn off the heat.

  • 4. When cool, dress with sweet vinegar and let the flavors blend.
    disposable gloves to avoid blackening your hands and nails. If they turn black, soak them in vinegar water and wash them. After that, wash your hands with soap and water several times to make it fade away.
    Kara-roasting means frying without oil.
    You can also substitute amazu (sweet vinegar) with commercial products.

Recipe Arrangements

provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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