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Fukashi Nasu (steamed eggplant) ｜ Our Regional Cuisines

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  • Niigata Prefecture

    Fukashi Nasu (steamed eggplant)

Fukashi Nasu (steamed eggplant)

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  • Main lore areas

    All of Niigata Prefecture

  • Main ingredients used

    Eggplant

  • History/origin/related events

    Niigata Prefecture, the largest consumer of eggplant in Japan, has a local dish called "Fukashi Nasu (steamed eggplant). In some areas, it is called "Nasu Bukashi. In the Niigata style, steamed eggplants are cooled in a refrigerator and dipped in soy sauce mixed with Japanese mustard. It is also eaten by hand breaking pieces off and dipped in ginger soy sauce or Pon-zu (soy sauce with Japanese citrus juice).
    Niigata Prefecture boasts the nation's largest eggplant acreage (2019) and grows many varieties of eggplant. More than 18 varieties of eggplants are grown, each with different cooking characteristics. There are different varieties suitable for pickling, baking, and stewing. The most suitable eggplant for fukashi-nasu is the Kinchaku-Nasu kind, which is round and flesh-centered. Among them, the best for steaming is the Kinchaku-nasu harvested in Nagaoka (Nakajima kinchaku eggplant/Nagaoka kinchaku eggplant). The eggplant has tough texture when stewed or baked, but it becomes sweet and tender when it is steamed.

  • Opportunities and times of eating habits

    Eggplant is harvested from summer to autumn. In the Eastern medicine, eggplant is supposed to cool your body, so it was eaten to ward off the summer heat. In the Obon Period, dishes included steamed eggplant, eggplant skin stew, and fried eggplant are served and people enjoyed these summer local dishes while making offerings to their ancestors.

  • How to eat

    Cut eggplant in half and soak in water to remove the scum. Use the steamer to cook for about 10 minutes. When the eggplant can be easily pierced with chopsticks, take it out and let it cool. Cool in the refrigerator, cut into bite-size pieces, and serve with mustard soy sauce or ginger soy sauce. It is also delicious hot.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is still made as a home-style dish and eaten in many households.

RECIPE

Ingredients (4 servings)

  • Kinchaku eggplant 2 (300g)
  • [Seasoning A] soy sauce As needed
  • [Seasoning A] grated ginger As needed

How to cook

  • 1. Wash the eggplants and remove the stem. Peel the skin, split in two, and soak in water to remove the scum.

  • 2. Fill a steamer with plenty of water and steam over high heat until a bamboo skewer easily penetrates the eggplants.

  • 3. Cool and cut into bite-size pieces. Serve with seasoning A.

provider : Nagaoka Regional Development Department, Niigata 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

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