Suko Pickles - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

FukuiSuko Pickles

Classification (Large)

Agricultural products

Classification (Small)

Pickled

Main ingredients used

Red taro stems (Yatsugashira yam stems)

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Region of inheritance

All regions of Fukui Prefecture

Product overview (special characteristics and types)

Suko Pickles are made from vinegar-pickled stems of the red taro plant (Yatsugashira yam). Red taro stems are harvested from the summer to the fall and are a type of Japanese taro. Suko Pickles are made because it allows for the entire red taro plant to be consumed, with not only the starchy roots but also the stems being used to make food.
Suko Pickles are crisp and have a sweet-and-sour taste. Their vivid red color comes from the pigment anthocyanin, occurring when anthocyanin reacts with the acid in the vinegar. The pickles are low-calorie and contain a rich amount of potassium, iron, and fiber. They are said to be good for the skin and promote immunity against lifestyle-related diseases.
The eastern part of Fukui Prefecture, Ono City of the Okuetsu Area, is well-known for the production of Japanese yams, and the practice there is to dedicate one row to growing red taro stems in the Japanese yam fields, making the city also well-known for the production of red taro stems.

History and culture

Shinran, the founder of Japan’s most widely-practiced branch of Buddhism, Jodo Shinshu, died around November 28 on the lunar calendar, which is roughly January 16 on the Gregorian calendar. Around this death anniversary, from the fall up until the New Year, an important Buddhist event called the “Hoonko” is held. In Fukui Prefecture, this is called the “Honko-san” or “Oko(u)-sama.” During Hoonko, people from all over would bring food from their harvests with which local traditional dishes were made and served to those gathered. These dishes became the hometown cuisines of those places. Suko Pickles are one of these traditional hometown foods. They have also been eaten as food consumed during special events like autumn festivals.
Traditionally, red taro stems have also been considered an ingredient that “washes away old blood,” and is therefore seen as a food that is good for post-childbirth recovery in particular.
There are no clear origins for the name Suko Pickles, but depending on the region the food is called “Suko” or “Red Taro Suko,” so it is theorized that the name comes from the method of using vinegar to make the pickles, as vinegar is “su” in Japanese.
As a non-perishable food, peeled and dried red taro stems were seen as a precious resource. It is also said that during the war, to prepare for sieges, dried red taro stems were placed in the tatami floors and earthen walls to reinforce them.

Production method

The Red Taro Stems are peeled, then rubbed in salt before the scum is removed. In a hot pot, the stems are dry-roasted before they are soaked in sweet vinegar (a mixture of vinegar and sugar) and left to pickle. A night of pickling is enough, but two to three days would ensure a more delicious flavor.

Conservation and succession efforts

Through Hoonko, funerals, assistance during rites and ceremonies, and seminars about traditional foods, Suko Pickles are passed down to the next generation. There are schools that also incorporate Suko Pickles into their lunch menus.

Main consumption method

Suko Pickles are available as a processed food that is sold at Michi no Eki rest stops, stores that sell the specialties of the prefecture, and through online retailers. It is also eaten at home and at local autumn festivals, among other events.

At-home recipes：Crispy Suko Pickles and Swordfish Salad (Ingredients Serves 4)

Ingredients

Suko Pickles

160 g

Kaiware sprouts

1 pack

Cabbage

80 g

Carrots

40 g

Onions

80 g

Cucumbers

80 g

Bell peppers

60 g

Swordfish sashimi

120 g

Lettuce

20 g

Mini tomatoes

Dressing: Olive oil, 4 tbsp; Soy sauce, 4 tbsp; Sugar, 4 tsp; Vinegar, 4 tbsp; Salt and pepper, 1 g each

How to make

Cut off the roots of kaiware sprouts. Remove excess water from Suko Pickles.

Cut cabbage and carrots into 3-cm sections, then julienne.

Julienne onions, cucumbers, and bell peppers.

Put everything from Steps 1 to 3 into a bowl and mix.

Spread lettuce at the bottom of a container and top with the mixture in Step 4.

Slice swordfish sashimi thinly and place over the vegetables.

Slice mini tomatoes to split their peels and place them in the middle of the salad. Mix all the ingredients for the dressing and dress salad right before eating.

Recipe credit : Fukui Prefectural Health Policy Division, Fukui Prefectural Dietary Improvement Promotion Committee “Hotto suru ne — the Taste of Home”