Fukui Suko
Suko peels, cuts, heats, and sweet-vinegar dresses the red stems of yatsugashira taro. Acid brings out a vivid crimson color and the stems retain a crisp bite.
At a glance
| Name | Fukui Suko (Suko) |
|---|---|
| Prefecture | Fukui |
| Region | Chubu |
| Type | Red taro stems dressed in sweet vinegar |
What is it?
Suko peels, cuts, heats, and sweet-vinegar dresses the red stems of yatsugashira taro. Acid brings out a vivid crimson color and the stems retain a crisp bite.
History and local context
Harvested from late summer into autumn in Okuetsu and nearby areas, it is a vinegar side dish rather than a long-fermented pickle. Recipes in Fukui vary in salting and heating method.
How to enjoy it
Serve a small amount as a tart palate cleanser. Prepare raw stems properly to remove acridity and refrigerate homemade suko instead of assuming long preservation.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Fukui Suko from?
It is associated with Fukui, in the Chubu region of Japan.
What kind of food is Fukui Suko?
This guide classifies it as red taro stems dressed in sweet vinegar. See the overview for its defining ingredients and texture.
Can I order Fukui Suko online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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