Vinegared Ryukyu ｜ Our Regional Cuisines

Kochi Prefecture

Vinegared Ryukyu

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Main lore areas

The whole prefecture
Main ingredients used

Ryukyu (Hasuimo (a member of the taro family) stalk),marlin tuna or hairtail, yuzu vinegar, sesame seeds, etc.

History/origin/related events

In Kochi Prefecture, the petiole part of the leaf and stem of the Hasuimo (a member of the taro family) is called “Ryukyu”, a vegetable that has been eaten as an ingredient in daily life for many years. “Ryukyu” is characterized by its bright green color and unique crispy texture. It is said that the name came from Okinawa (Ryukyu), but it is not certain. “Vinegared Ryukyu” is one of the most popular summer dishes in Kochi Prefecture, and is still popular with the locals.
Opportunities and times of eating habits

The open-air variety is harvested from summer to autumn (when combined with the greenhouse variety, it is grown all year round).
Ryukyu grows in shady areas. It can be harvested many times in a season, and because it grows every year, it is said that most farmers grow ryukyus. When ryukyu is available in the market, it is the season for swordfish and citrus fruits, and a vinegared dish is made with swordfish and citrus fruits. Outside of Kochi Prefecture, Ryukyu is also eaten in Southeast Asia, where the climate is warmer.
How to eat

Ryukyu is eaten in a variety of ways, such as stir-fried or as an ingredient in "inaka-zushi" (country-style sushi), as well as in vinegared dishes. In addition to being eaten raw, it is sometimes frozen and kept on hand as a preserved food.
The peeled and peeled ryukyu is soaked in water, salted, and mixed with fish such as swordfish or nairage (swordfish tuna) soaked in yuzu vinegar, ginger, and sesame seeds.
Myoga (myoga) or fresh ginger can be added for a refreshing flavor. In addition to yuzu vinegar, citrus fruits such as buchu kan are sometimes used. In some regions, fish such as ayu (sweetfish) is used, but people in coastal areas say that "swordfish goes well with ryukyu," and there are different preferences in each region.
When salting the fish, it becomes itchy, so it is best to put it in a plastic bag and wring it out.
Efforts for Preservation and Succession

In addition to being made at home, ryukyu can be found on school lunch menus and in restaurants in Kochi Prefecture. Ryukyu is also sold at supermarkets, direct sales stands, and roadside stations in a variety of forms, not only as a raw food ingredient, but also as a pre-processed food and side dish.

source : Agricultural Products Marketing Strategy Division, Agricultural Promotion Department, Kochi Prefecture / Tosa Traditional Food Study Group

RECIPE

Ingredients (For 4 persons)

Ryukyu 400g
salt 1 tsp.
Swordfish (or nairage) 100g
salt 1 tsp.
Yuzu vinegar (or Bubukan) 2 tbsp.
ginger a pinch
A] Sugar 1 tbsp.
A] soy sauce 1／2 tsp.
shiso leaves 3 leaves
scorched sesame seeds 1 tbsp.

How to cook

1. Peel and slice Ryukyu cucumbers, soak in water and sprinkle with salt. When wilted, squeeze out the water.
2. Cut the swordfish into 3 pieces, cut into small pieces, season with salt, and soak in yuzu vinegar. Soak the shredded ginger in the yuzu vinegar.
3. Add A to 2 and mix in 1 and shredded shiso leaves. Add sesame seeds.

Recipe Arrangements

You can also use raw swordfish or nairage (swordfish tuna).

provider : "Tosa no Shokutaku - Tosa no Shokutaku - I want to pass on the taste of my mother's cooking, the taste of my mother" (Tosa Traditional Food Study Group)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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

Vinegared Ryukyu ｜ Our Regional Cuisines

Kochi Prefecture