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  7. Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant)

Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant) ｜ Our Regional Cuisines

  • Kyoto Prefecture

    Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant)

Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant)

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  • Nishin Nasu/Nasu to Nishin no Taitan (Herring and Eggplant)

    Image source: Shokunin Shoyu

  • recipe image

    Image source: Kansai Area Coalition Agriculture, Forestry and Fishery Division Secretariat and Kyoto City

  • recipe image

    Image source: Public Interest Incorporated Association Kyo no Furusato to Sanpin Kyokai

  • Main lore areas

    All areas within prefecture

  • Main ingredients used

    Dried sliced herring, eggplant

  • History/origin/related events

    Combining seasonal ingredients and compatible ingredients is called “deaimon” in the world of Kyoto cuisine. There is ”taikabura” which combines sea bream and turnips, “ebi-imo to bodara no taitan” (shrimp-shaped taro and cod), ”buri daikon” (yellowtail and daikon cooked with soy sauce), etc. “Nishin nasu,” which combines fat-rich dried sliced herring and eggplants which readily absorb fat, is also beloved as a deaimon.
    Dried sliced herring is a preserved food where the herring has its innards removed and is then dried. From the Edo Period through the Meiji Period, it was one of the foodstuff that was brought by merchant fleet and cargo ships which came and went between Hokkaido and Kansai; it was made much of in Kyoto City, which was inland and where it was difficult to obtain seafood. Regional cuisines that use herring have many divergences; that is one such circumstance. It is a traditional ingredient indispensable to Kyoto, used for example in “yaki nishin” where mirin and soy sauce are poured over herring and then grilled, “nishin soba” where herring is arranged on soba, ”nishin no konnmaki” where herring is wrapped in kombu seaweed and then stewed, and more.
    “Nishin nasu” becomes a delicacy when using “Yamashina eggplant” or “Kamo eggplant” which are Kyoto City’s native species. “Yamashina eggplant” outdid other varieties during the end of the Meiji Period to the beginning of the Showa Period, and at one point it made up 60-70% of the eggplant cultivated in the city. Its characteristic is its soft, melt-in-your mouth flesh. ”Kamo eggplant” is a type of round eggplant made from long ago in Kamigamo, Kita Ward. It has hard, tight flesh and is sweet.
    Vegetables cultivated within Kyoto Prefecture from long ago are designated “Kyo no dento yasai” (Kyoto’s traditional vegetables), and are seeking branding. The branding applies to vegetables introduced before the Meiji Period within all areas of Kyoto Prefecture, excluding mushrooms and ferns; “Yamashina eggplant” and ”Kamo eggplant” also fall under this certification.

  • Opportunities and times of eating habits

    Eggplant is frequently eaten from July to September, from summer to autumn when it is in season. Since the dried sliced herring stores well, it is used as a side dish throughout the year.

  • How to eat

    It is made using dried, sliced herring. In order to soften it, it is necessary to soak the hard and dried herring overnight in water that has been used to wash rice. Boil sake and water in a pot and stew for a few hours to remove astringency; add soy sauce and sugar and stew further. Once thoroughly stewed, its robust savoriness can be enjoyed. The preliminary arrangements take work, but this increases the deliciousness of the flavor.

  • Efforts for Preservation and Succession

    A taste frequently made in general households as well from summer to autumn. It is sometimes served as the main dish in local elementary school lunches.

RECIPE

Ingredients (for 4 people)

  • Eggplant 4
  • Herring 3
  • [A] water 2.5 cups
  • [A] soy sauce 4 tbsp.
  • [A] sugar 2 tbsp.
  • [A] sake 2 tbsp.
  • Mirin 2 tbsp.
  • Bancha As needed
  • Water that has been used to wash rice As needed

How to cook

  • 1. Wash the herring well with water, then soak for about 4-5 hours in water that has been used to wash rice.

  • 2. Drain the herring in a colander, parboil in bancha for about 30 minutes, and wash the surface with water.

  • 3. Cut the eggplants in half lengthwise, and soak in water to remove astringency.

  • 4. Stew the herring cut in half in A.

  • 5. Once the flavors have absorbed into the herring, add the mirin and eggplant, and stew for about 20 minutes on medium heat.

provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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