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Suko ｜ Our Regional Cuisines

  • Fukui Prefecture

    Suko

Suko

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  • Suko

    Image source: Shun no Sato Fukui

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    Image source: SATO Mami at Jin-Ai University

  • Main lore areas

    Okuetsu Area

  • Main ingredients used

    Aka-zuiki (yatsugashira taro stems)

  • History/origin/related events

    The largest event of the year in Jodo Shinshu Buddhism, called Hoonko, takes place from fall to New Year’s around the anniversary of sect founder Shinran’s death (November 28 in the lunar calendar, January 16 in the Gregorian calendar); in Fukui Prefecture, it is called Honkosan or Okosama. "Suko" is one of the vegetarian dishes that is given out to the people who gather for Hoonko. The ingredient aka-zuiki is the stem of yatsugashira, a type of taro, and by pickling it its red color becomes even more vibrant. This property of becoming red when vinegar is added is due to anthocyanin; in the past, besides being eaten to "flush out old blood," it was also dried as a preserved food that could stand long periods of storage. Its texture is crunchy, and its sweet and sour taste whets the appetite. It is one of the most popular dishes in Fukui Prefecture. Ono City, blessed by Kuzuryu River and cultivator of various vegetables including taro, is especially well-known as a noted producer of aka-zuiki.

  • Opportunities and times of eating habits

    In the Okuetsu Area, "suko" is a dish that is indispensable for Hoonko and festivals. Within the different varieties of taro, the stems of yatsugashira taro, which are stained red, are used for "suko." Because yatsugashira taro is a variety which loves water, it is suited for cultivation in paddy fields like the ones in the Okuetsu area, where there are many farmers that grow it to make "suko." "Suko," which is made by harvesting yatsugashira stems in August/September, is made by households for Hoonko, funerals, and festivals, as well as as a preserved food stored from fall to winter. Recently, people have started freezing it and eating it throughout the year, including during New Year's.

  • How to eat

    Strip the skin of the aka-zuiki by hand from their tips (because they are alkaline, they will stain your hands black; there are also young stems which are soft without having to be peeled), and cut into 4cm long pieces. Cut thick ones vertically so all pieces are the same width. After massaging with salt, lightly toast it in the pot, pickle it with the seasoning and let cool. You can let it rest for one day, but it will be more delicious after 2-3 days. Since vinegar is used, choose a stainless steel pot instead of an iron or aluminum one.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Its cultural legacy flourishes in the region: besides being passed down in each household, its is learned when assisting in Hoonko, funerals and Buddhist rites, and in classes held in the region. There are also school lunches that incorporate "suko" as part of their menus.

RECIPE

Ingredients (for 40 people)

  • Aka-zuiki 1kg
  • Salt 4 tsp
  • Vinegar 1.5 cups
  • Sugar 200g

How to cook

  • 1. Peel the skin off the aka-zuiki and cut into 3-4cm pieces.

  • 2. Sprinkle on salt and gentle massage. (Be careful not to over-massage it.)

  • 3. In a large bowl, combine sugar and vinegar to make sweet vinegar.

  • 4. Heat a saucepan, add water chestnuts and saute until softened.

  • 5. When softened, put them in a large bowl of sweet vinegar while still hot, cover with a lid, and leave to cool.

  • 6. Do not use an iron pot to stir-fry tsukiki. Do not use an iron pot to roast the taro, and do not let it become too soft. Add the vinegar while the taro is still hot.

provider : Recipe source: "Saihakken! Fukui no Aji" partly altered

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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