Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls) ｜ Our Regional Cuisines

Aomori Prefecture

Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls)

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Image source: Shibata Gakuen University Junior College
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Image source: Shibata Gakuen University Junior College

Main lore areas

Tsugaru region
Main ingredients used

Aubergine, shiso leaves

History/origin/related events

This is an everyday staple in the Tsugaru region, handed down in each family since olden times, that combines the aubergines and shiso leaves that are gathered in large quantities during summertime. It is quite a simple dish: the aubergines are cut into long slices and spread with miso, then wrapped in shiso leaves and fried. While often made with red shiso leaves, green ones can be used too. They are served as a regular side dish, and are not made especially for any festivals or seasonal celebrations.
Opportunities and times of eating habits

As aubergines and shiso leaves come into season in summertime, they are made as an everyday side dish during that time. They are made in large quantities, and not only can they be eaten fresh, the leftovers can be chilled overnight in the fridge and eaten cold the next day. The shiso leaves and miso sauce pair well with the aubergine, and they are a valuable way to stimulate the appetite in summer, when you might not be very hungry.
How to eat

The rolls are simple to make and do not require any expensive ingredients, so they come in handy for home cooking. Their strong flavor means they are good as a side dish with rice, or as a snack with drinks. Each household's miso sauce will vary in taste. Just cut the aubergines into large pieces, and wrap them up: it's a simple home-cooked dish, but when cut neatly to matchstick size and wrapped carefully in larger shiso leaves, they can also serve as light refreshments when entertaining guests. They look even more impressive when the rolls are arranged with alternating red and green leaves.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
The dish is handed down from parent to child as an everyday home cooking staple. It is well-known to younger generations, and has spread far and wide. It is also often sold in supermarkets at the fresh foods corner. As it is a well-known hallmark of modern eating that anyone can reproduce easily, there are many people who share their own individual recipes on social media and so on.

RECIPE

Ingredients (makes 16 rolls)

Aubergines 2
Shiso leaves 16
Miso 4 tbsp.
Sugar 1 tbsp.
Sake 1 tbsp.
Oil Just a little

How to cook

1. Cut each aubergine lengthways into 8 equal portions.
2. Mix together the seasonings.
3. Season the aubergine slices, and wrap each in a shiso leaf.
4. Coat a frying pan with the oil, and fry the wrapped slices on both sides.
5. If the aubergine slices are difficult to cook through fully, add them to a pan with a little water, cover the lid and steam them first.

provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)

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

Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls) ｜ Our Regional Cuisines

Aomori Prefecture

Nasu no Akashiso-maki (Aubergine and red shiso leaf rolls)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (makes 16 rolls)

How to cook