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  7. Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem)

Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem) ｜ Our Regional Cuisines

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  • Tokushima Prefecture

    Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem)

Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem)

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  • Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem)

    Image source: Tokushima Culinary Science Society, Keiko Takahashi, Shikoku University

  • Hasuimo-no-Kuki-no-Sunomono (Vinegared Hasuimo Stem)
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    Image source: Kumiko Nagao, Junior College of Tokushima Bunri University

  • Main lore areas

    Southern Part

  • Main ingredients used

    Hasuimo stem, swordfish

  • History/origin/related events

    Hasuimo, eaten mainly in Tokushima and Kochi, is a type of satoimo(=Japanese taro). It is said to have originated in Southeast Asia, but is sometimes called "ryukyu" because it was introduced from Okinawa. As the name suggests, it is a taro, but it is mainly the stems and leaves that are eaten. Among them, the stems of hasuimo are used in various dishes such as miso soup, salad, stir-fry, simmered dish, and dressed dish, and one of them is a local dish of vinegared hasuimo with swordfish. It is characterized by the texture of crispy hasuimo stalks and has a refreshing taste. Incidentally, "zuiki" is similar to hasuimo, but "zuiki" refers to the leaf stalks of satoimo(=Japanese taro). In the western part of the prefecture, zuiki is often eaten, while hasuimo is more common in the southern part.

  • Opportunities and times of eating habits

    Although the season for hasuimo is from July to September, and for swordfish from summer to fall, it is a popular everyday side dish that can be eaten all year round.

  • How to eat

    Peeled hasuimo stems and swordfish, cut into bite-sized pieces and marinated in vinegar, are dressed with a mixture of soy sauce, vinegar, and sugar. Garnish with myoga (Japanese ginger) to finish. Other ingredients such as fried thin tofu, dried baby sardines, canned tuna, and green shiso can also be added. If someone does not like the skin of the swordfish, it may be removed before cooking.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is made at home. In addition, the Tokushima prefectural government provides the recipe and origin of "Vinegared Hasuimo Stem" in its "Tokushima's Local Cuisine" and makes every effort to preserve and pass it on to the next generation.

RECIPE

Ingredients (4 servings)

  • Hasuimo stem 400g (2 large)
  • Salt 5g (1 tsp.)
  • Swordfish 100g (1／4)
  • Salt 1.5g (1／4 tsp.)
  • Fresh vinegar (sudachi vinegar or yuzu vinegar) 45g (3 tbsp.)
  • [Awase-zu(sweet and sour dressing)] Sugar 25g (3 tbsp.)
  • [Awase-zu(sweet and sour dressing)] Light soy sauce 30g (a little less than 2 tbsp.)
  • [Awase-zu(sweet and sour dressing)] Vinegar 30g (2 tbsp.)
  • [Awase-zu(sweet and sour dressing)] Sudachi Vinegar (or yuzu vinegar) 15g (1 tbsp.)
  • Myoga (Japanese ginger) 15g
  • Green Shiso 2

How to cook

  • 1. Peel the hasuimo stem, cut them diagonally into 5 mm (0.2 inches) thick slices, and soak them in water.

  • 2. Drain the water from the hasuimo, sprinkle with 5g salt, let stand for a while, and when wilted, squeeze the water out. Rinse the hasuimo in cold water and squeeze well.

  • 3. Cut the swordfish into 3 slices and slice diagonally into 7-8 mm (0.3 inches) thick slices. Sprinkle with 1.5g salt and let sit for 30 minutes.

  • 4. Add fresh vinegar (sudachi vinegar or yuzu vinegar) to 3 and let sit for 15 minutes.

  • 5. Combine the ingredients for the awase-zu(sweet and sour dressing).

  • 6. Drain the swordfish from 4, combine with the hasuimo from 2, and dress with awase-zu(sweet and sour dressing).

  • 7. Place in a serving bowl and garnish with slices of myoga (Japanese ginger) and shredded green shiso.

provider : Keiko Takahashi, Shikoku University

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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