🍲 Benizuiki to Aburaage no Taitan (Simmered red satoimo(=Japanese taro) stalk with fried thin tofu)

"Zuiki" refers to the leaf stalks of satoimo, and it has been a traditional summer vegetable in the Kansai region for a long time. Particularly in the Senshu and Minami Kawachi regions, a type of "Zuiki" known as "Benizuiki(=red zuiki)" with reddish-brown leaf stalks is produced. Large ones can reach a height of about 2 meters, with leaves measuring up to 70 cm. They are rich in dietary fiber, calcium, potassium, and other nutrients. Due to their strong astringency, they are soaked in vinegar water, boiled to remove the astringency, and then cooked. With a crisp texture and a sponge-like interior that easily absorbs flavors, "Benizuiki " is often used in dishes like "Ohitashi (=vegetables boiled and soaked in "Dashi(=Japanese soup stock))" and simmered dishes. "Benizuiki to Aburaage no taitan" is made by simmering "Benizuiki" with fried thin tofu. It is a classic home-cooked dish featuring "Benizuiki. "Taitan” is a Kansai term that refers to simmered dishes.