Senshumizunasu no asazuke ｜ Our Regional Cuisines

Osaka Prefecture

Senshumizunasu no asazuke

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Image Source : Yumiko Yamanaka

Main lore areas

Senshu area
Main ingredients used

Senshu water eggplant

History/origin/related events

Senshu mizu-nasu is a brand-name vegetable representative of the Senshu area, which stretches across southern Osaka. These eggplants are pickled in bran or pickling seasoning for a short period of time.
Compared to other eggplants, Senshu mizu-nasu has a plump, rounded shape, and its skin is thin and soft. As its name suggests, the eggplant has so much moisture that water drips down when squeezed tightly, and it is characterized by its freshness with a hint of sweetness. It can be eaten raw as it has little acridity, but it is most often eaten as a pickle in a bed of salted rice bran or in a seasoning solution. The most popular type of pickled eggplant is asazuke, in which the freshness of the eggplant can be enjoyed.
The Senshu area is blessed with moderate temperature and humidity near the sea, making it ideal for growing mizu-nasu, and it is said that mizu-nasu will not grow as well as mizu-asu grown in other areas. Mizunasu has been cultivated in the Senshu area since the early Edo period. Because of its thin skin, it is not suitable for transportation, and when made into pickles, the skin turns a dull brown color. Subsequently, the variety was improved, and a variety with a brightly colored skin appeared, making Senshu mizu nasu asazuke (pickled eggplant) widely known throughout the country.
Opportunities and times of eating habits

It is said that farmers in the old days planted mizu-nasu in a corner of their fields to rehydrate themselves when thirsty between field work. Harvest time is from April to November, and the season is summer.
Mizunasu pickles are eaten daily by local households.
How to eat

Wash, drain, and marinate Senshu mizu-nasu in rice bran or pickling seasoning for a short period of time (one to several days). For best flavor and texture, cut off the hefty part of the eggplant, cut a slit in the eggplant, and split it lengthwise by hand. It can be served with bonito flakes, ground sesame seeds, soy sauce, etc., if desired.
Efforts for Preservation and Succession

In addition to being made and enjoyed at home, it is also sold at agricultural produce markets and pickle stores, and is widely popular as a local specialty of the Senshu area.

RECIPE

Ingredients (For 5 pieces)

Senshu Water Eggplant 5 pcs.
salt 2 tbsp.
bed of salted rice bran Appropriate amount
[bed of salted rice bran] Rice bran 4 kg (to be prepared for sterilization)
[bed of salted rice bran] Salt 1.3gou
[bed of salted rice bran] Kelp tea 2 tbsp.
[bed of salted rice bran] beer 1 liter
[bed of salted rice bran] Cooling water Appropriate amount
[bed of salted rice bran] Umami seasoning 2 tbsp.
[bed of salted rice bran] chopped red pepper 2 tbsp.
[bed of salted rice bran] Myouban 1 tbsp.
[bed of salted rice bran] soil ginger 1 sprig

How to cook

1. Wash and drain the eggplant.
2. Rub salt evenly into the eggplant.
3. Put the eggplants in a bed of salted rice bran.

provider : Yumiko Yamanaka

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

Senshumizunasu no asazuke ｜ Our Regional Cuisines

Osaka Prefecture

Senshumizunasu no asazuke

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (For 5 pieces)

How to cook