# Zuiki no Taitan ｜ Our Regional Cuisines

**Cuisine Name**: Zuiki no Taitan

**Region**: Our Regional Cuisines

## Main Lore Areas
Chutan Area, Tango Area

## Main Ingredients Used
Zuiki (Taro stalk)

## History, Origin, and Related Events
"Zuiki no Taitan" is a simmered dish made with the stalk of the taro plant, known as "zuiki," and is a home-cooked dish enjoyed in households. "taitan" refers to a dish that is slowly simmered to allow the flavors to thoroughly penetrate the food.The stalks of Ebiimo (a traditional Kyoto taro variety) are also used as zuiki and are a crucial ingredient in obanzai, traditional Kyoto side dishes. When selecting zuiki, it is advisable to choose ones with a firm and thick stem. The crisp texture and refreshing taste are favored, especially during the summer as obanzai. In addition to "Zuiki no Taitan," other dishes like pickled zuiki in plum vinegar and sesame dressing are also popular.Furthermore, at Kitano Tenmangu Shrine in Kyoto, the "Zuiki Festival" is held in gratitude for a bountiful harvest in autumn. The highlight of this festival is a portable shrine with a roof made of thick red zuiki. The impressive shrine, with its roof crafted from sturdy red zuiki and various Kyoto vegetables, is a sight to behold.Dried zuiki is believed to be consumed by postpartum women to assist in the recovery from childbirth.

## Opportunities and Times of Eating Habits
Harvested from summer to autumn, zuiki is displayed in stores during this period. Consequently, it becomes a staple in Kyoto households during the summer obanzai, and people enjoy preparing and eating it. There is a belief that consuming zuiki helps purify the blood, and it is known as a dish that must be eaten after childbirth. It is a dish commonly prepared during celebrations and gatherings when the weather becomes a bit cooler.

## How to Eat
In a pot filled with plenty of water, add vinegar to remove the bitterness from the zuiki. Peel the zuiki, then briefly blanch it in the water with vinegar. Afterward, add zuiki to the broth with soy sauce, mirin, etc. and let it simmer for a short while. Add water-dissolved katakuriko (potato starch) to thicken the mixture. Finally, garnish with grated ginger. There are also variations of this dish, such as adding ingredients like aburaage (deep-fried tofu) for enhanced umami or incorporating soybeans for added texture.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dish is still made in households from summer to fall, and it is also featured on the summer menu in restaurants and eateries that offer obanzai (home-style Kyoto dishes). In the city, events like the "Zuiki Festival" are held, emphasizing the significance of this local vegetable.

## Ingredients
- Zuiki (Taro stalk): 350g
- Fried thin tofu: 1／3 sheet
- Dashi (Japanese soup stock): 300cc
- Dark soy sauce: 4 tsp.
- Mirin (sweet rice wine): 4 tsp.
- Sake: 4 tsp.
- Grated ginger: As needed

## Recipe
1. 1. Peel the zuiki and boil it in hot water with 1 tablespoon of vinegar for 2-3 minutes to remove the strong bitterness. Then, soak it in water to extract any remaining bitterness.
2. 2. Cut the zuiki into bite-sized pieces and gently squeeze out excess water.
3. 3. In the dashi, add the seasoning and the julienned fried thin tofu.
4. 4. Add the zuiki from step 2 and simmer. Serve in a small bowl, and top with grated ginger.

## Provider Information
provider : "Yamashiro Regional Food Calendar" (Yamashiro Regional Food Calendar Editorial Committee)

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