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  7. Orido-nasu no Dengaku (Grilled Eggplant with Miso Sauce)

Orido-nasu no Dengaku (Grilled Eggplant with Miso Sauce) ｜ Our Regional Cuisines

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  • Shizuoka Prefecture

    Orido-nasu no Dengaku (Grilled Eggplant with Miso Sauce)

Orido-nasu no Dengaku (Grilled Eggplant with Miso Sauce)

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  • Orido-nasu no Dengaku (Grilled Eggplant with Miso Sauce)

    Image Source : "Shizuoka no Okazu" Kaikosha

  • Main lore areas

    Shizuoka City

  • Main ingredients used

    Orido-nasu Eggplant, Red miso

  • History/origin/related events

    "Orido-nasu" is a native species of eggplant from Miho area in Shimizu Ward, Shizuoka City, and its characteristics are round shape, sharp thorns, dark purple skin and rich and sweet teste. Its richer flavor compared with regular eggplants goes well with dishes with miso like "dengaku", and makes popular. It is said that it is an eggplant in Japanese saying "First Mt. Fuji, Second Hawk, Third Eggplant." (This saying explains what is the lucky sign when you have the first dream of the new year. Mt. Fuji is the luckiest thing in your first dream of the year, and so on.) Also, it is known as Tokugawa Ieyasu’s favorite food. The cultivation of "Orido-nasu" had stopped since Meiji Era. However, the seeds kept in the national laboratory were taken over and the cultivation successfully resumed in 2005 thanks to the collaboration of farmers, JA and other related organizations.

  • Opportunities and times of eating habits

    "Orido-nasu" is harvested from summer until winter. It goes well with miso, so it is marinated or fried with miso at home. It is sometimes used in the school lunch.

  • How to eat

    Cut "Orido-nasu" in half vertically. Heat red miso, sake, sugar and "mirin" (=sweet rice wine) and mix well it gets thick. Grill both side of eggplant with a pan, then put mixed miso sauce on it. Make sure not to burn miso sauce while mixing.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    "Orido-nasu" is recognized as "Shizuoka Food Selection" (recognized based on the prefecture’s unique criteria) from Shizuoka Prefecture. There are various menus with "Orido-nasu" served at the school lunch.

RECIPE

Ingredients (4 servings)

  • "Orido-nasu" eggplant 2
  • Vegetable oil 3 tbsp.
  • Red miso 100g
  • [A] Sake 1 tbsp.
  • [A] Mirin (=sweet rice wine) 2 tbsp.
  • [A] Sugar 3 tbsp.
  • White sesame seeds A little

How to cook

  • 1. Put miso and A into a pan with low heat and mix well until it gets thick.

  • 2. Cut eggplant half vertically and soak it facing cut end down. Wipe off water, and slice skin off to make eggplant sit stable. Score the cut-end side in a criss-cross fashion.

  • 3. Heat vegetable oil on a pan and add 2. Grill both side with medium heat until it gets golden-brown.

  • 4. Place it on a plate. Put 1 and sprinkle white sesame seeds to serve.

provider : "Shizuoka no Okazu" Kaikosha

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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