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  7. Nasu to Ingen no Abura Miso (stir-fried eggplants and green beans with miso)

Nasu to Ingen no Abura Miso (stir-fried eggplants and green beans with miso) ｜ Our Regional Cuisines

  • Tochigi Prefecture

    Nasu to Ingen no Abura Miso (stir-fried eggplants and green beans with miso)

Nasu to Ingen no Abura Miso (stir-fried eggplants and green beans with miso)

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  • Main lore areas

    Regions excluding the Mountainous Areas in the Northwest

  • Main ingredients used

    Eggplant, Green bean

  • History/origin/related events

    Eggplant is a representative vegetable from summer to autumn. Inland Tochigi Prefecture, where the temperatures soar during the summer, making it suitable for cultivation, eggplant was a familiar vegetable not only for farmers but also for those with even a small plot of land to cultivate it. There are numerous eggplant dishes, such as pickled in rice bran and miso soup, but one of the most popular during the summer is "Nasu to Ingen no Abura Miso," where chopped eggplant is stir-fried in oil and coated with a mixture of miso and sugar. In Itato, Utsunomiya City, there is a tradition during the summer festival called "Tensai" where people consume "Nasu to Ingen no Abura Miso". In regions where eggplant is cultivated, excluding the mountainous areas in the northwest, it is commonly enjoyed not only during festivals but also on regular weekdays.

  • Opportunities and times of eating habits

    In Utsunomiya City, from early August to early September, men engage in the preparation of "Nasu to Ingen no Abura Miso," praying for a successful and abundant rice harvest. Additionally, during "Obon"(=the period when the spirits of ancestors come back), "Nasu to Ingen no Abura Miso" is prepared alongside simmered dishes as part of the culinary traditions.

  • How to eat

    Sauté eggplant and green beans, then add miso, sugar, and dashi(=Japanese soup stock). Continue stirring while evaporating the moisture, creating a sautéed and simmered dish. It is convenient to pre-mix the seasonings for easier blending. Instead of green beans, people can also use green peppers or shishito peppers.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Citizen groups within Utsunomiya City are actively engaged in efforts to preserve and pass on local dishes, including "Nasu to Ingen no Abura Miso".

RECIPE

Ingredients (2 servings)

  • Eggplant 5
  • Green bean 50g
  • Vegetable oil 3 tbsp.
  • Miso 2 tbsp.
  • Rock sugar 2 tbsp.
  • Dashi (=Japanese soup stock) 50～100ml

How to cook

  • 1. Remove the stems from the eggplants. Cut them into 1.5cm-thick quarter rounds or half moons. Soak them in saltwater to remove bitterness, then drain them in a colander to eliminate excess liquid.

  • 2. Remove vines (trim stems and destring). Cut them into pieces about 2-3cm in length.

  • 3. Heat salad oil in a frying pan. Stir-fry the eggplants and green beans. Add dashi (=Japanese soup stock) and jaggery, mix well. Then, add miso and continue stir-frying until it simmers. Once the liquid reduces and the flavors blend throughout, it is ready to serve.

provider : Kumiko Takahashi, Hisae Handa

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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