🍱 Hasu-imo no Su-no-mono (Pickled Hasu-imo)

"Hasu-imo," a kind of Satoimo (Japanese taro), is widely found in the tropical regions of Southeast Asia. In Japan, it is cultivated in prefectures such as Kochi, Tokushima, and Okinawa. The edible part is the leaf stalk, which has small holes like lotus roots. It is rich in dietary fiber and vitamins, making it a versatile ingredient used in various cooking methods such as stir-frying, miso soup, and salads. In Hagi City, Yamaguchi prefecture, it is consumed as a pickled dish. A refreshing dish called "Hasu-imo no Su-no-mono," where "Hasu-imo" and summer-seasonal horse mackerel are mixed with vinegar. It offers a crunchy texture, providing a cool sensation. It is a popular ingredient readily available in supermarkets during the summer, and it is enjoyed as a common household dish during the summer season. The horse mackerel commonly used in "Hasu-imo no Su-no-mono" in Hagi is also one of the local specialties of the city. The seas off the coast of Hagi are abundant in high-quality feed for horse mackerel, resulting in excellent fat content. There is even a brand of horse mackerel called "Setsuki Aji." Horse mackerel is so abundant that it ranks 7th in national catch volume (according to the 2011 Statistical Survey on Marine Fishery Production issued by Ministry of Agriculture, Forestry, and Fisheries).