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Zuikinosuzuke ずいきの酢漬け
| Prefecture | Niigata (新潟県) |
|---|---|
| Region | Chubu |
| Japanese name | ずいきの酢漬け（ずいきのすづけ） |
| Reading | Zuikinosuzuke |
| Home area | All within the province. |
| Main ingredients | It's just vinegar. |
History and Origins
The "Nuji" refers to a type of a remora potato leaf. As a summer vegetable, it is one of the oldest known vegetables in a large country. In Shinga, it's grown extensively in the Shin River and the rice fields. The harvest starts early in June and lasts until September. It's also designated as haka, haiku, and sukisaki. The "wow dunk" that is soaked in vinegar is known from ancient times as the native dish of Niigata Prefecture. Besides vinegar, they dried and stored the cucumbers, put them in turquoise, cooked, cooked, cooked. The eight-head axis contains antocyanin on the surface. If you dip it in vinegar, it reacts to acid and becomes a bright color. It was made for the day by placing vinegar on it and also for storage. If you cook the soup so that it doesn't grow mold, you'll have three months. It's a nice, clean summer season, and we've been known for ages as a seasonal local food.
When It Is Eaten
The vinegar is made in the summer when raw leaves are removed. It's because the vinegar has a bright color and you can eat it on New Year's Day. Apart from vinegar, dried and stored berries are boiled in turquoise or eaten in soup or stew.
How It Is Eaten
Since raw cucumbers are hard-ass and when they are peeled, their hands become black, so they are put in the water and then cooked after they are pulled out. There are ways to add a small amount of vinegar to the water when you boil it. Cooking and cooling the juices with vinegar, sugar, and salt together will soak them in hot water.
Recipe — Serves 4
Ingredients
- 250 g fresh taro stems
- 1 pieces ginger
- Mix: 1/2 cups vinegar
- Mix: 1/2 cups sugar
- Mix: 1/2 tbsp salt
Method
- I cook seasoning A in a pot. When you have sugar, turn off the fire and cool it down.
- The cucumber peels off, dips in water for half an hour, and pulls out the pot.
- I'll boil two with boiling water. I'm careful not to boil too much. When it is cooked, cut it to a length of three centimeters.
- It's stuck in 1 while the steam is hot. Please turn off the cold and the dust.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.