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Zuiki no Nimono ｜ Our Regional Cuisines

  • Nara Prefecture

    Zuiki no Nimono

Zuiki no Nimono

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  • Main lore areas

    All of Nara Prefecture

  • Main ingredients used

    ‘Zuiki’ (=Japanese taro stem), Fried thin tofu, etc.

  • History/origin/related events

    ‘Zuiki’ is a Japanese taro stem. Stems from red stem species like ‘tou no imo’ and ‘yatsugashira’ (both are species of Japanese taro) have relatively less scum, so it is suitable for food. Peeled and dried stem is a preserved food called ‘imo-gara’, and it is used in simmered dishes or miso soup after being dehydrated. ‘Imo-gara’ is often made with ‘zuiki’ harvested during Japanese taro’s harvest season.
    In Nara Prefecture, ‘Nampaku Zuiki’, ‘zuiki’ wrapped with news papers to make stems soft while growing, is certified as a traditional vegetable in Yamato area. The white stem looks beautiful and it is recognized as a high-end food and rarely becomes available in the markets. It is still grown and sold in Sagawa area in Nara City.
    ‘Zuiki’ has a long history. It is mentioned in ‘Toudai-ji Temple Shousou-in Documents’ that ‘zuiki’ was used in Tempyou Era (AD 729~749). In Nara Basin, which has plenty of paddy fields, good quality of Japanese taro has been produced since ancient times thanks to abundant of water resources, so ‘zuiki’ was eaten on a daily basis. Dishes used ‘zuiki’, simmered dishes, vinegar salad, etc., is popular as a daily home food.

  • Opportunities and times of eating habits

    There are some areas where vinegar salad used ‘zuiki’ or ‘Nanairo Oae’ (mixed salad with seven seasonal ingredients) are offered to a Buddhist altar during ‘obon’ (mid-August).

  • How to eat

    ‘Zuiki’ is used for cooking after being peeled, cut into 3cm (1 inch) of length, soaked for 30 minutes, and boiled with plenty of hot water to remove scum.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Various dishes used ‘zuiki’ or ‘imo-gara’ are still served at restaurants and homes.

RECIPE

Ingredients (4 servings)

  • Zuiki 280g
  • Thin fried tofu 60g
  • [Seasoning A ‘Dashi-jiru’ Japanese soup stock liquid] Dashi-jiru 200ml
  • [Seasoning A ‘Dashi-jiru’ Japanese soup stock liquid] Soy sauce 40ml
  • [Seasoning A ‘Dashi-jiru’ Japanese soup stock liquid] Sugar 1 tbsp.
  • [Seasoning A ‘Dashi-jiru’ Japanese soup stock liquid] Sake 1 tbsp.

How to cook

  • 1. Peel ‘zuiki’ and cut into 3cm (1 inch) of length, then soak for 30 minutes. After that, boil with plenty of hot water, then drain well.

  • 2. Remove oil from thin fried tofu, then tanzaku-cut it.

  • 3. Put seasoning A into a pan, and simmer ‘zuiki’ and thin fried tofu.

  • 4. You can enjoy ‘zuiki’ by frying it because it has plain taste.
    Simmer until the liquid is almost gone.

provider : Nara Prefecture

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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