🍱 Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem)

Hasuimo, eaten mainly in Tokushima and Kochi, is a type of satoimo(=Japanese taro). It is said to have originated in Southeast Asia, but is sometimes called "ryukyu" because it was introduced from Okinawa. As the name suggests, it is a taro, but it is mainly the stems and leaves that are eaten. Among them, the stems of hasuimo are used in various dishes such as miso soup, salad, stir-fry, simmered dish, and dressed dish, and one of them is a local dish of vinegared hasuimo with swordfish. It is characterized by the texture of crispy hasuimo stalks and has a refreshing taste. Incidentally, "zuiki" is similar to hasuimo, but "zuiki" refers to the leaf stalks of satoimo(=Japanese taro). In the western part of the prefecture, zuiki is often eaten, while hasuimo is more common in the southern part.