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  7. Nasu no Hana-zushi (Eggplant flower Sushi)

Nasu no Hana-zushi (Eggplant flower Sushi) ｜ Our Regional Cuisines

  • Akita Prefecture

    Nasu no Hana-zushi (Eggplant flower Sushi)

Nasu no Hana-zushi (Eggplant flower Sushi)

Related images

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  • Nasu no Hana-zushi (Eggplant flower Sushi)

    Image Source : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

  • Nasu no Hana-zushi (Eggplant flower Sushi)

    Image Source : Akita Prefecture Pickles Cooperative Association

  • Nasu no Hana-zushi (Eggplant flower Sushi)

    Image Source : Akita Prefecture Community Development Promotion Division

  • Main lore areas

    South Areas

  • Main ingredients used

    Eggplant, Glutinous rice, Red chili pepper

  • History/origin/related events

    "Nasu no Hana-zushi" is a pickled dish made by layering large, sliced eggplants with glutinous rice, chrysanthemum flowers, and red chili peppers. It is called "Sushi" because it uses rice. In some regions, it might be called "Hanakko" or "Nasukko."
    In Akita, there are many pickled dishes, but "Nasu no Hana-zushi" is an indispensable dish for the New Year. The contrasting colors of the purple eggplant, yellow chrysanthemum flowers, and red chili peppers create a beautiful and festive appearance. It is considered a work of art among Akita's pickled dishes.
    In Yokote City, cultivation of the rounded, purse shaped "Aratokoro Nasu" (eggplant) has flourished since the end of the Taisho era (1912-1926) and the beginning of the Showa era (1926-1989). The eggplant was salted at harvest time, pickled in late fall when chrysanthemums bloom, and eaten during the New Year's holiday. Akita's long period of deep snow has led to the development of unique storage techniques, and "Nasu no Hana-zushi", which can be preserved for a long time, is one such example.
    Originally, "Nasu no Hana-zushi" was strongly salted for preservation, but these days, there is a trend towards making it more palatable by preparing instant-pickled versions. The sweet flavor of rice malt unique to glutinous rice, combined with the saltiness, along with the refreshing aroma of chrysanthemums, makes it a distinctive pickle. "Nasu no Hana-zushi" has become an indispensable preserved dish, especially during the winter months.

  • Opportunities and times of eating habits

    It is one of the essential pickles in Akita as well as "Iburi Gakko” and is eaten during New Year's dishes and celebrations. It has been made in every household for a long time.

  • How to eat

    Cook the glutinous rice, remove from heat, mix with sugar and salt. When completely cooled, add Sake, and continue to mix. Coat alum over each eggplant, cut off the stem and bottom, and divide it in half. Arrange the eggplants with the cut sides up in a barrel, sprinkle glutinous rice over them, layer edible chrysanthemum flowers and finely chopped red chili pepper on top, and cover the top with bamboo leaves. Repeat this process and let it ferment for 3 to 4 days.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It continues to be made mainly in households in the southern part of the prefecture. In addition, the "Asamai Women's Pickles Study Group" in Hiraka-cho, Yokote City, is engaged in product development under the name of "Akita no Rural Pickles" using ingredients grown under contract with local farmers.

RECIPE

Ingredients (Easy-to-make portions)

  • Eggplant 1kg
  • Salt 60g
  • alum 1 tsp.
  • Edible chrysanthemum flowers 100g
  • Red chili pepper 4-5
  • Glutinous rice 150g (1 Gou)
  • Sugar 150-200g
  • Sake 50cc
  • bamboo leaves As needed

How to cook

  • 1. Wash glutinous rice, soak it in water for about 30 minutes, and cook it in a rice cooker.

  • 2. After the cooked glutinous rice has cooled down, transfer it to a container and mix in sugar and salt. Once the glutinous rice has cooled completely, add sake, and mix well.

  • 3. Coat the eggplant with alum, cut off the stem and bottom, and divide in half.

  • 4. Arrange the cut sides of the sliced eggplants up in the barrel, place the mixture from step 2 on top, layer edible chrysanthemum and finely chopped red chili pepper on it, and cover the top with bamboo leaves.

  • 5. Repeat step 4. It will be ready to eat in 3 to 4 days.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group 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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