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  7. Nasuno-koujizuke (pickled eggplant with kouji)

Nasuno-koujizuke (pickled eggplant with kouji) ｜ Our Regional Cuisines

  • Akita Prefecture

    Nasuno-koujizuke (pickled eggplant with kouji)

Nasuno-koujizuke (pickled eggplant with kouji)

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  • Nasuno-koujizuke (pickled eggplant with kouji)

    Image source: "Akita Kyomi(=local cuisine) Fudoki" (Akita Prefecture Rural Life Research Group Council)

  • Main lore areas

    South Area

  • Main ingredients used

    Eggplant, Kouji, Rice

  • History/origin/related events

    "Nasuno-koujizuke" is a pickle made by marinating eggplant in rice and Kouji.
    It is pickled mainly in the southern part of the prefecture. In the old days, during the eggplant harvest season from July to October, every household would lavishly use the second-best rice from the new crop and make it as one of their winter preparations. Akita Prefecture is home to many traditional vegetables, and there are many varieties of eggplant. The famous "Aradokoro eggplant" from Yokote City, characterized by its drawstring shape, is valued as "Hana-zushi". There are also "Sekiguchi eggplant" from Yuzawa City and "Senboku round eggplant" from Daisen City that are still cultivated as native varieties despite being pushed out by various improved eggplant varieties. The dark blue color of the skin is bright and crispy, and the inside is firm. Since both the flesh and peel are firm, the flesh does not easily retain water even when stored in salt, making them useful for long-term preservation in "Nasuno-koujizuke".

  • Opportunities and times of eating habits

    Harvested from July to October, eggplants are prepared in the fall and served as a preserved food on every household's table during the winter.

  • How to eat

    The surface of the eggplant is dried and then pickled in a large pickle barrel with plenty of steamed rice and koji, along with salt, Zarame sugar, and shochu. After being pickled for about a month, it is eaten as an accompaniment to meals.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    It is sold at various supermarkets. In addition, the processing club of the women's division in the Nakasen area of Daisen City and JA-Akita-Obako has been specializing in "Fukashi Nasu", a traditional pickle using locally grown round eggplants since around 1992. While retaining elements of "Nasuno-koujizuke" that has been handed down from the past, they have devised ways to hand down the tradition to people of today, and have devised a pickle that fits the modern age and is gaining in popularity.

RECIPE

Ingredients (Easy to make quantity Quantities and recipes for event meals.)

  • Eggplant 6 kg (70-80 g per eggplant)
  • Second-best rice 1.5 kg
  • [Seasoning A] Kouji 1.5kg
  • [Seasoning A] Salt (for refrigeration) 900g
  • [Seasoning A] Zarame sugar 1.0～1.5kg
  • [Seasoning A] Shochu 200cc
  • Myouban A little
  • Red pepper (cut into small pieces) 7 - 8
  • Bamboo grass leaves As needed

How to cook

  • 1. Sprinkle Myouban over eggplant harvested in the morning, spread on newspaper, and dry in shade for 3 hours to half a day to dry both sides well.

  • 2. Spread the eggplant on a colander and rinse off the excess Myouban (the skin will be soft).

  • 3. Wash the second best rice, soak in water for about 1 hour, drain well, and steam.

  • 4. Mix all of [Seasoning A] and 3.

  • 5. Alternate placing 4 and eggplant in a tub lined with a plastic bag. Add red chili peppers at each level and cover with bamboo leaves.

  • 6. Weigh down at least twice as much, and when the water rises, reduce the weight.

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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