red taro stems; red aroid stems
Refers to the red-colored stems of taro (satoimo) or similar aroids, used as a vegetable in Japanese cuisine. Often simmered or used in vinegared dishes.
When you make vinegared dishes with red taro stems, the beautiful crimson color stands out.
Red taro stems are an ingredient also often used in simmered dishes.
Standard kanji-kana mixed spelling for this ingredient.
Full kanji spelling; less common and may be harder to read.
Compound of 紅 (kurenai, 'crimson') and ずいき (zuiki, 'taro stem'). The reading くれない is the kun'yomi for 紅, and ずいき is a native Japanese word for the edible stems of taro plants.