🍱 Zukigashi (‘Zuiki’ Marinated with Vinegarette)

‘Zuiki', petiole of ‘yatsugashira' (a type of Satoimo(=Japanese taro)), is an ingredient often used in the local dishes in Tokushima. Dried ‘zuiki' is used for local dishes like ‘Omiisan' or ‘mixed sushi', or miso soup, or simmered to serve as a side dish. ‘Zukigashi' is also one of the local dishes. Boil raw ‘zuiki' and toss it with vinegar. The tender purple ‘zuiki', although initially turns black when boiled, transforms into a vibrant red when mixed with vinegar, becoming a colorful dish that enhances the dining table. Raw ‘zuiki' is hard, but once boiled moderately it becomes crispy. Sugar, soy sauce, yuzu vinegar made from yuzu, which is one of the special products in Tokushima, are mixed to make Awase-zu (sweet and sour dressing).