Vegetables
Eggplant
ナス なす nasu
Also known asnasu, nasubi
At its best in Jul, Aug, Sep
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Yaki-nasu (charred and peeled eggplant)
Charred, peeled, and served with ginger and soy sauce.
Mabo nasu (eggplant in spicy bean sauce)
Eggplant and oil go together well.
Age-bitashi (fried then steeped in dashi)
Deep-fried plain, then steeped in dashi.
Tsukemono (Japanese pickles)
Salted or bran-pickled.
How to choose
Taut, glossy skin with deep colour. Sharp thorns on the calyx mean it is fresh.
Storage
Sensitive to cold. Wrap in newspaper and keep in the vegetable drawer. Below 5°C it deteriorates.
Main areas
Good to know
Many regional varieties exist: Kamo nasu in Kyoto, mizu nasu in Osaka, juzen nasu in Niigata, each different in shape and taste.
