Nasubi

Nasubi (茄子) is the Japanese word for eggplant. It refers specifically to the cultivars of eggplant commonly found and consumed in Japan. Description

Nasubi generally refers to the Japanese eggplant, known for its smooth, thin, dark purple skin and a long, slender shape, although rounder and smaller varieties exist. The flesh is tender and has a mild, slightly sweet flavor compared to some other eggplant varieties. It contains few seeds.

Culinary Use

Nasubi is a versatile ingredient in Japanese cuisine and is used in a variety of dishes. Popular preparations include:

• Grilled: Simply grilled and seasoned with soy sauce or miso.
• Simmered: Cooked in dashi (Japanese soup stock) with other vegetables.
• Pickled: A common method of preserving eggplant.
• Tempura: Lightly battered and deep-fried.
• Nasu Dengaku: Eggplant glazed with a sweet miso sauce.
• Curry: Often used as a vegetable component in Japanese curry dishes.

Cultural Significance

Eggplant has a presence in Japanese art, literature, and folklore. The phrase "Ichi-Fuji, Ni-Taka, San-Nasubi" (One Fuji, Two Hawk, Three Eggplant) refers to a traditional saying believed to bring good luck if dreamed of on New Year's night, where Mount Fuji is ranked first, the Hawk second and Nasubi is third.