畑の馬肉?阿蘇の土が醸された緋色の傑作
阿蘇の在来作物である、アカドイモという里芋の茎の漬物。発酵していくうちに鮮やかな赤色になる。シャキシャキかつジューシーという矛盾した食感の不思議な漬物で、熊本名物の馬刺しのように生姜醤油をかけて食べる。香の物というよりは食卓の主役になる存在感のある発酵食品だ。夏過ぎから秋にかけて地元のお母さんたちが自らの手で柔らかい茎を選定して漬け込む、最高にローカル感あふれるレシピ。

The basashi of the fields? The scarlet wonder brewed in the soil of aso
Akadozuke is a native dish of Aso. It is the pickled version of the stem of the taro variety known as akadoimo. The fermentation process turns the plant a rich shade of red. It is a pickled dish with a rare combination of crunchiness and juiciness, which is eaten dipped in ginger and soy sauce like Kumamoto’s other famed dish, basashi (horse meat sashimi). Despite being a fermented food, it is eaten less as a pickled side, and more as the main focus of meals. From the end of summer through fall, the local women of the area pick out the softest stalks by hand and pickle them, to use in outstanding recipes dripping with local flavor.

どう作って食べるか / HOW TO MAKE & EAT

❶アカドイモの茎の柔らかい部分を刈り取ってよく洗い、塩で1日仮漬けする。
❷容器を移し、浮いてくる漬汁を取り除きながら1~2週間ほど漬け込む。
★酢を使って味をまろやかにする製法もある
★唐辛子や生姜を効かせた醤油で食べると美味しい

❶Clip and wash thoroughly the softest part of the stalks of akadoimo, then pickle them in salt for a day.
❷Transfer the stalks to a separate vessel, and allow them to pickle for between one to two weeks, while removing the marinate that floats to the top.
★ Using vinegar to make akadozuke results in a mellower flavor.
★ It is particularly tasty when eaten with soy sauce infused with ginger and chili.

刺し身のように食べる
In the same way as sashimi

食べられている地域 / Regions where it is eaten
阿蘇一帯
Throughout the Aso region

微生物の種類 / Types of microorganisms
乳酸菌類
Lactic acid bacteria

Pocket

Back to Top