Zuiki no Suzuke (Taro Stalk Pickles) ｜ Our Regional Cuisines

Niigata Prefecture

Zuiki no Suzuke (Taro Stalk Pickles)

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Image Source : Niigata no Okazu (Kaiko-sha) Photo by Tomoko Takahashi

Main lore areas

All of Niigata Prefecture
Main ingredients used

Zuiki (=stalk of taro potato), Vinegar

History/origin/related events

"Zuiki" refers to the petiole (stalk) of a type of taro called "Yatsugashira." It is a summer vegetable that has been enjoyed in various regions across the country for a long time. In Niigata, it is cultivated extensively in the Shinano River basin and paddy field areas. Harvesting starts as early as June and continues until September. It is designated as Nagaoka vegetables, Joetsu vegetables, and Kashiwazaki vegetables. "Zuiki no Suzuke," which is zuiki pickled in vinegar, is a traditional dish in Niigata Prefecture and has been enjoyed for a long time. In addition to pickling in vinegar, zuiki is also dried for preservation, and the dried zuiki is used in dishes like zoni (soup containing mochi) and nimono (simmered dishes). The stalk of Yatsugashira contains purple anthocyanin on its surface. When pickled in vinegar, it reacts with acid and turns into a vivid color. Pickling in vinegar extends its shelf life, making it a preserved food. If you heat the pickling solution to prevent mold growth, it can last for about three months. Its refreshing taste makes it perfect for the hot summer season, and it has been cherished as a local dish that reflects the season for a long time.
Opportunities and times of eating habits

The pickled dish is made during the summer when fresh petioles are available. Because it takes on a vivid color when pickled in vinegar, it is also enjoyed during the New Year's season. In addition to pickling in vinegar, dried zuiki can be used in various ways, such as adding it to zoni (soup containing mochi) or using it in soup dishes and simmered dishes.
How to eat

Fresh zuiki has a strong bitterness, and peeling it can darken your hands. Therefore, it is recommended to soak it in water to remove bitterness before cooking. Another method is to add a small amount of vinegar to the boiling water when boiling it. After boiling the zuiki, it is immersed in a mixture of vinegar, sugar, and salt that has been boiled and then cooled while the zuiki is still hot.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
In the past, it was commonly made in households, but nowadays, many people buy zuiki pickled in vinegar from local markets or direct sales outlets, as it has become readily available.

RECIPE

Ingredients (4 servings)

Fresh Zuiki (stems of taro potato) 250g
Ginger 1
[Seasoning A (Awase-zu)(sweet and sour dressing)] Vinegar 1／2 cup
[Seasoning A (Awase-zu)(sweet and sour dressing)] Sugar 1／2 cup
[Seasoning A (Awase-zu)(sweet and sour dressing)] Salt 1／2 tbsp.

How to cook

1. Bring the seasoning A to a boil in a small saucepan. Once the sugar has dissolved, remove it from heat and let it cool.
2. Peel the zuiki, soak it in water for about 30 minutes to remove bitterness.
3. Boil 2 in boiling water. Be careful not to overcook. Once boiled, strain and cut into 3cm lengths.
4. Soak 3 in the seasoning from step 1 while it's still hot. Chill well and serve

provider : "A Taste of Niigata to Convey" (Niigata City)

Recipes vary depending on the region and 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

Zuiki no Suzuke (Taro Stalk Pickles) ｜ Our Regional Cuisines

Niigata Prefecture

Zuiki no Suzuke (Taro Stalk Pickles)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook