🍱 Zuiki no Nimono

‘Zuiki' is a Japanese taro stem. Stems from red stem species like ‘tou no imo' and ‘yatsugashira' (both are species of Japanese taro) have relatively less scum, so it is suitable for food. Peeled and dried stem is a preserved food called ‘imo-gara', and it is used in simmered dishes or miso soup after being dehydrated. ‘Imo-gara' is often made with ‘zuiki' harvested during Japanese taro's harvest season. In Nara Prefecture, ‘Nampaku Zuiki', ‘zuiki' wrapped with news papers to make stems soft while growing, is certified as a traditional vegetable in Yamato area. The white stem looks beautiful and it is recognized as a high-end food and rarely becomes available in the markets. It is still grown and sold in Sagawa area in Nara City. ‘Zuiki' has a long history. It is mentioned in ‘Toudai-ji Temple Shousou-in Documents' that ‘zuiki' was used in Tempyou Era (AD 729~749). In Nara Basin, which has plenty of paddy fields, good quality of Japanese taro has been produced since ancient times thanks to abundant of water resources, so ‘zuiki' was eaten on a daily basis. Dishes used ‘zuiki', simmered dishes, vinegar salad, etc., is popular as a daily home food.