Akazuiki (Red Taro Stems)


Akazuiki (Red Taro Stems)


  • Crisp and slimy texture
  • The edible leaf stalks of the Taro plant, they are generally enjoyed as a refreshing vinegared dish.
  • When cooked in vinegar, they turn a bright red due to a pigment called anthocyanin.


Although its origins are unknown, it is said the plant has been cultivated since before the Edo period. Can be pickled in vinegar or dried and used as ingredient in miso soup or stews. Since it can be stored for long periods when dried, it was used as an emergency food in times of war and famine.

Pickled Akazuiki