🍱 Vinegared Ryukyu

In Kochi Prefecture, the petiole part of the leaf and stem of the Hasuimo (a member of the taro family) is called “Ryukyu”, a vegetable that has been eaten as an ingredient in daily life for many years. “Ryukyu” is characterized by its bright green color and unique crispy texture. It is said that the name came from Okinawa (Ryukyu), but it is not certain. “Vinegared Ryukyu” is one of the most popular summer dishes in Kochi Prefecture, and is still popular with the locals.