Akadatsu no Subute ｜ Our Regional Cuisines

Gifu Prefecture

Akadatsu no Subute

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Image Source : Gifu no Kiwami
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Image Source : YAMAGATA BASE
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Image Source : YAMAGATA BASE
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Image Source : YAMAGATA BASE

Main lore areas

Gifu Area centered around Yamagata City
Main ingredients used

Akadatsu (=Japanese taro Stalk), Vinegar

History/origin/related events

"Akadatsu no subute" is a dish made by dressing the stalk part of the satoimo(=japanise taro) leaves (zuiki) with seasoned vinegar. "Datsu" refers to "zuiki," and when it is red, it is called "aka-datsu" (Red Taro Stalk).
In the northern part of Yamagata City, which is an area with a rich tradition, there is limited flat land due to the mountainous terrain, making rice cultivation challenging. However, the lime-rich and lean soil is suitable for growing taro. Eating "datsu" has been believed to "cleanse old blood and improve breast milk production," and it has been traditionally served to postpartum women to aid in their physical recovery.
Red datsu is not only dressed with vinegar but is also used in various dishes, such as stir-frying and then mixing with vinegar or pickling in vinegar with a weight on top. It continues to be a beloved ingredient in local cuisine.
Opportunities and times of eating habits

The stalks of satoimo(=japanise taro) leaves, which can be harvested from June to September, come in green and vivid red-purple varieties. In the vicinity of Yamagata City, the bright red-purple ones known as "aka-datsu" (Red Taro Stalk) are often used in cooking.
Among various types of taro, the eight-headed taro (yatsugashira) is characterized by its small tubers. As the edible part of the stalk is highly valued, it was not only consumed fresh during the harvesting season but also dried for use as a preserved food during the vegetable-scarce winter months.
How to eat

To prepare "aka-datsu" (Red Taro Stalk), remove the fibers, rub with salt to eliminate bitterness, and then cut it into thin strips. Finally, toss it with seasoned vinegar.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
"Datsu" (taro stalk) can be purchased throughout the year in local product shops and supermarkets across the prefecture, especially if it's freshly harvested during early summer to late summer or dried. In Yamagata City, information about "datsu," including introductions and recipes, is available on the internet, contributing to the preservation of this tradition.

RECIPE

Ingredients (4 servings)

Akadatsu (=Japanese taro Stalk) 3
Vinegar 2／3 cup
Mirin(=sweet rice wine) 1／3 cup
Salt a little

How to cook

1. Remove the fibers from the "Akadatsu (=Japanese taro Stalk)", salt them to remove bitterness, wash them with water, boil, and then cut them into strips.
2. Prepare a mixture of vinegar and mirin, heat it once, let it cool, and then mix it with the prepared red taro stalks.

provider : Gifu Prefecture Health Creation Friendship Association

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

Akadatsu no Subute ｜ Our Regional Cuisines

Gifu Prefecture

Akadatsu no Subute

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook