🍱 Yatsugashira-no-itameni (Stir fried Taro Stalk)

The stems of the satoimo(=japanese taro) plant, known as “zuiki,” especially those of the Yatsugashira variety, were traditionally consumed as a preserved food called “imogara.” In times of food scarcity, people often cooked them by boiling and mixing with rice or preparing them in simmered dishes. It was considered good for women's health and was referred to as the “medicine for the blood path.” The stems of Yatsugashira taro were harvested in autumn, peeled, thoroughly dried, and stored as preserved food. Drying the stems during sunny and windy weather ensured proper preservation, and the cut, dried stems, when stored in 3-4 cm (1.3 inches) lengths, could last throughout the year. When needed, they were rehydrated with water before use. Today, yatsugashira stems are hard to find, but Saitama Prefecture is one of the leading yatsugashira producers in Japan, and original “round-type yatsugashira” are also grown in various parts of the prefecture, mainly in Fukaya City and Sugito town. Stir-fried Yatsugashira Taro Stems has been cherished as a well-seasoned dish that pairs well with rice and serves as a flavorful accompaniment for drinks.