Traditional Preparation and Careful Craftsmanship
The traditional preparation begins by removing the stems from the mizunasu and cutting each eggplant lengthwise into four pieces. The pieces are placed in a saltwater solution that is slightly more concentrated than seawater, together with kombu kelp and red chili peppers. A weight is placed on top, and the eggplant is left to pickle for approximately 5 to 6 hours.
When served, the mizunasu is removed from the pickling liquid and cut into thin strips lengthwise. It is commonly topped with ito-katsuo, finely shaved dried bonito.
The degree of pickling and the freshness of the ingredients have a major influence on the final flavor. Some specialty shops therefore begin the pickling process only after receiving an order, demonstrating how carefully the preparation is controlled.
Asazuke: Enjoying the Freshness of Mizunasu
Senshu mizunasu asazuke is a lightly pickled version made by briefly soaking the eggplant in a rice-bran pickling bed or seasoned pickling liquid.
Compared with ordinary eggplants, Senshu mizunasu has a rounded shape and an exceptionally thin, tender skin. It contains a great deal of moisture, and squeezing the eggplant releases abundant juice. Its refreshing texture is accompanied by a subtle natural sweetness.
Because mizunasu contains relatively little bitterness, it can even be eaten raw. However, it is more commonly enjoyed after being lightly pickled in a rice-bran bed or seasoned liquid. Among the various preparations, asazuke is particularly popular because it allows the fresh, juicy character of mizunasu to be appreciated at its best.
Why Senshu Is Ideal for Growing Mizunasu
The Senshu area lies close to the sea and has a climate with suitable temperatures and humidity, creating favorable conditions for growing mizunasu. Eggplants cultivated here have a distinctive flavor that sets them apart from those grown in other regions.
Mizunasu has been cultivated in the Senshu area since the early Edo period, and it has long been a familiar local vegetable.
From Local Specialty to a Well-Known Osaka Product
Because mizunasu has a very thin skin and is not well suited to transportation, it was originally consumed mainly within the local area.
However, when Kansai International Airport opened in 1994, Senshu mizunasu began attracting greater attention as a specialty product of Osaka.
Subsequent improvements in cultivation and breeding led to varieties with brighter coloring, while Senshu mizunasu asazuke became increasingly well known throughout Japan.
Discover the Local Flavor of Senshu
Senshu mizunasu pickles are loved for their delicate flavor and exceptionally refreshing texture. In particular, asazuke is a popular choice because it offers an easy way to experience the natural taste and juiciness of Senshu mizunasu.
If you visit the Senshu area of southern Osaka, be sure to try these distinctive pickles and experience one of the region’s traditional local flavors.