Suzuki (Red Taro Stems in Sweet Vinegar)
Quick answer
- Active time
- 50 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Red taro stalks dry-fried without oil turn a vivid red the moment vinegar hits the pan, then soak up a sweet vinegar and soy dressing as they chill.
Read more
In Toyama this summer side dish is made from the leaf stalks of yatsugashira taro and served at home, at Obon and at autumn festivals. Raw stalks carry an acridity that can prickle the throat, which is why peeling, soaking and thorough cooking all matter more than the color change. A batch is ready only when even the thickest stalk is tender and leaves no sting on the tongue.
Ingredients
Instructions
- 1
Wear disposable gloves, wash 400g fresh red taro stems, and peel away the fibrous outer skin.
Cut to 4cm lengths, split thick pieces lengthwise for even thickness, and soak in cold water for 20 to 30 minutes to draw out acridity.
- 2
Drain the stems thoroughly and blot surface water with a clean cloth.
Put only the stems in a heavy pot with no oil and dry-fry over medium heat for 8 to 12 minutes, turning continuously so their moisture releases evenly.
- 3
When the stems have wilted and the thickest piece bends easily, add 2 tbsp pan vinegar.
Toss evenly for 1 minute until the red color brightens, turn off the heat, and spread on a wide plate to cool completely.
- 4
Mix 2 tbsp dressing vinegar, 2 tbsp sugar, and 1 tbsp soy sauce in a small bowl until the sugar dissolves.
Pour over the fully cooled stems and fold gently from bottom to top without breaking them.
- 5
Taste one piece and confirm that it is tender through the center with no prickling in the throat or tongue.
If irritation remains, do not serve it; return it to the pot for additional 3-minute intervals over medium-low heat and dress again with fresh seasoning.
- 6
Transfer to a covered container and rest at 4°C or below for at least 1 hour.
Serve cold with clean tongs, discard portions left at room temperature over 2 hours, and eat within 3 days.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「富山の家庭料理」メニュー集（富山県） · Checked: 2026-08-11