Nasubi

-About ingredients-

The word"eggplant"is not the exact name of the ingredient, so there may probably be typos or mistakes. If"eggplant"refers to the vegetable"eggplant", then we will explain about the eggplant below.

Eggplant (eggplant) is one of the vegetables widely used in Japanese cuisine and cuisines around the world. The shape is long and narrow, and the colors range from dark purple to pale purple to white. Eggplant fruits are soft, and the bitterness is generally removed by preparing them with alum.

In Japanese cuisine, eggplant is used in a variety of dishes. For example, there are boiled, stir-fried, and deep-fried eggplants. For boiled eggplant, the eggplant is cut into thick pieces, simmered, and seasoned with dashi stock or soy sauce. Boiled eggplant is soft and sweet, and goes well with the soup stock.

Eggplants are also suitable for frying. When thinly sliced ​​eggplant is battered and fried, the outside is crispy and the inside is soft and juicy. Typical dishes include"deep-fried eggplant"and"deep-fried eggplant".

Eggplants are also highly nutritious, containing dietary fiber, vitamin C, and potassium. Eggplants also contain polyphenols and nasunin, which are expected to have antioxidant effects and health benefits.

Eggplant is a vegetable that can be prepared in a variety of ways, and its flavor and texture add depth to dishes. Eggplants are familiar to many people and are used not only in Japanese cuisine but also in various cuisines around the world.