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

**Cuisine Name**: Zuiki no Suzuke (Taro Stalk Pickles)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Niigata Prefecture

## Main Ingredients Used
Zuiki (=stalk of taro potato), Vinegar

## History, Origin, and 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.

## Ingredients
- 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.

## Recipe
1. 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. 2. Peel the zuiki, soak it in water for about 30 minutes to remove bitterness.
3. 3. Boil 2 in boiling water. Be careful not to overcook. Once boiled, strain and cut into 3cm lengths.
4. 4. Soak 3 in the seasoning from step 1 while it's still hot. Chill well and serve

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

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