🍱 Zuiki no Taitan

"Zuiki no Taitan" is a simmered dish made with the stalk of the taro plant, known as "zuiki," and is a home-cooked dish enjoyed in households. "taitan" refers to a dish that is slowly simmered to allow the flavors to thoroughly penetrate the food. The stalks of Ebiimo (a traditional Kyoto taro variety) are also used as zuiki and are a crucial ingredient in obanzai, traditional Kyoto side dishes. When selecting zuiki, it is advisable to choose ones with a firm and thick stem. The crisp texture and refreshing taste are favored, especially during the summer as obanzai. In addition to "Zuiki no Taitan," other dishes like pickled zuiki in plum vinegar and sesame dressing are also popular. Furthermore, at Kitano Tenmangu Shrine in Kyoto, the "Zuiki Festival" is held in gratitude for a bountiful harvest in autumn. The highlight of this festival is a portable shrine with a roof made of thick red zuiki. The impressive shrine, with its roof crafted from sturdy red zuiki and various Kyoto vegetables, is a sight to behold. Dried zuiki is believed to be consumed by postpartum women to assist in the recovery from childbirth.