Is this rhubarb? Our neighbors Ray and Claudia asked me. This long, rhubarb looking vegetable is red zuiki, which is the stem of taro, and a specialty of Ishikawa Prefecture. It is sold fresh or dried. Dried zuiki has been a popular preserved food product since olden days. Fresh zuiki has pleasant crisp texture. In order to enjoy it we cook the zuiki in vinegar added water for about 2 minutes. After shocking it in cold ice water we cut it into pieces and use in salad dishes – dressed with sesame-vinegar dressing, vinegar-miso dressing, or simmer it with fried tofu or other ingredient. To preserve the cooked zuiki for a week or so we store it in vinegar added water and refrigerate. Pickled zuiki acquires pretty bright red color. It is the reaction of antocyanin in zuiki with vinegar.
- Home
- About Hiroko
- My BLOG
- Consultation
- Videos
- Shop
- News & Press
- Recipes
- TOKYO KYOTO TAKAYAMA GOKAYAMA KANAZAWA with Hiroko
- HOKKAIDO with Hiroko
- KYUSHU PREMIUM 2023: November 8-20
Archives
- August 2022
- May 2022
- February 2021
- January 2021
- December 2020
- October 2020
- September 2020
- January 2020
- December 2019
- April 2019
- December 2018
- November 2018
- September 2018
- July 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017