🍱 Akadatsu no Subute

"Akadatsu no subute" is a dish made by dressing the stalk part of the satoimo(=japanise taro) leaves (zuiki) with seasoned vinegar. "Datsu" refers to "zuiki," and when it is red, it is called "aka-datsu" (Red Taro Stalk). In the northern part of Yamagata City, which is an area with a rich tradition, there is limited flat land due to the mountainous terrain, making rice cultivation challenging. However, the lime-rich and lean soil is suitable for growing taro. Eating "datsu" has been believed to "cleanse old blood and improve breast milk production," and it has been traditionally served to postpartum women to aid in their physical recovery. Red datsu is not only dressed with vinegar but is also used in various dishes, such as stir-frying and then mixing with vinegar or pickling in vinegar with a weight on top. It continues to be a beloved ingredient in local cuisine.