Hasu-imo no Su-no-mono (Pickled Hasu-imo) ｜ Our Regional Cuisines

Yamaguchi Prefecture

Hasu-imo no Su-no-mono (Pickled Hasu-imo)

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Image source: Hagi Genki Shoku no Kai

Main lore areas

Hagi City
Main ingredients used

Leaf stalk of “Hasu-imo” (=giant elephant ear; a kind of taro)

History/origin/related events

"Hasu-imo," a kind of Satoimo (Japanese taro), is widely found in the tropical regions of Southeast Asia. In Japan, it is cultivated in prefectures such as Kochi, Tokushima, and Okinawa. The edible part is the leaf stalk, which has small holes like lotus roots. It is rich in dietary fiber and vitamins, making it a versatile ingredient used in various cooking methods such as stir-frying, miso soup, and salads. In Hagi City, Yamaguchi prefecture, it is consumed as a pickled dish. A refreshing dish called "Hasu-imo no Su-no-mono," where "Hasu-imo" and summer-seasonal horse mackerel are mixed with vinegar. It offers a crunchy texture, providing a cool sensation. It is a popular ingredient readily available in supermarkets during the summer, and it is enjoyed as a common household dish during the summer season. The horse mackerel commonly used in "Hasu-imo no Su-no-mono" in Hagi is also one of the local specialties of the city. The seas off the coast of Hagi are abundant in high-quality feed for horse mackerel, resulting in excellent fat content. There is even a brand of horse mackerel called "Setsuki Aji." Horse mackerel is so abundant that it ranks 7th in national catch volume (according to the 2011 Statistical Survey on Marine Fishery Production issued by Ministry of Agriculture, Forestry, and Fisheries).
Opportunities and times of eating habits

This dish is a refreshing delicacy made with seasonal “Hasu-imo” and horse mackerel, and it is enjoyed as a summer home-cooked meal.
How to eat

Peel the "Hasu-imo," thinly slice it, and soak it in water to remove scum. Grill the horse mackerel, flake the flesh, and remove the bones. Drain the “Hasu-imo” after removing scum, then mix it with the flaked horse mackerel. Combine with soy sauce, vinegar, mirin (sweet rice wine), sugar, and other seasonings to taste. Finish by garnishing with finely chopped green onions. When mixing the ingredients and seasonings, do it just before serving to prevent the mixture from becoming watery.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
It is enjoyed as a home-cooked dish and is also offered at restaurants in Hagi City.

RECIPE

Ingredients (4 servings)

“Hasu-imo” (=giant elephant ear; a kind of taro) 250g
Horse mackerel 120g
Green onion (finely chopped) A little
[Awase-zu(=sweet and sour dressing)] Vinegar 2-3 tbsp.
[Awase-zu(=sweet and sour dressing)] Salt 1／3 tbsp.
[Awase-zu(=sweet and sour dressing)] Soy sauce 1-1 1／2 tbsp.
[Awase-zu(=sweet and sour dressing)] Sugar 2 tsp. - 1 tbsp.

How to cook

1. Peel the "Hasu-imo," cut into thin slices, and soak in water to remove the scum.
2. Grill the horse mackerel, break it up, and remove the bones.
3. Drain the "Hasu-imo" and toss with the horse mackerel meat in the awase-zu. Arrange finely chopped green onion as a garnish.
It is better to dress it just before eating so that it does not become watery.

provider : Hagi Genki Shoku no Kai

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

Hasu-imo no Su-no-mono (Pickled Hasu-imo) ｜ Our Regional Cuisines

Yamaguchi Prefecture

Hasu-imo no Su-no-mono (Pickled Hasu-imo)

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