All over the prefecture

Zuiki (stem of taro)

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.

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.

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.

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