Japanese eggplant is a popular vegetable that has gained significant popularity in the culinary world in recent times. The fruit is slender, elongated, and has a deep purple color. Japanese eggplants are known for their delicately sweet flavor and tender texture, making them a favorite among chefs and home cooks alike.
There is often confusion regarding the name of Japanese eggplants, with people wondering if they have a special name or if they are simply referred to as eggplants. In this article, we aim to clear up the confusion and answer the question – what is Japanese eggplant called? We’ll explore the etymology and history of the vegetable while also discussing its nutritional value and culinary uses.
The History of Japanese Eggplant and Its Name
Japanese eggplant, also known as nasu, is a variety of eggplant native to Japan. Its history in Japanese cuisine can be traced back to the Edo period (1603-1868). During this time, nasu was considered a premium vegetable, only available to the wealthy. However, it became more widely available during the Meiji era (1868-1912) as Japan’s economy and agriculture developed.
The name “nasu” comes from the Japanese word for the plant itself, which is 茄子 (なす) in kanji. The word “nasu” was adopted from the Ainu, an indigenous people of Hokkaido, Japan’s northernmost island. Japanese eggplant has since become a popular ingredient in Japanese cuisine, but it is also used in a variety of other cuisines around the world. Its unique shape and texture, as well as its mild and slightly sweet flavor, make it a versatile and delicious addition to many dishes.
Different Names for Japanese Eggplant in Different Regions
Japanese eggplant is a popular vegetable around the world, and many regions have different names for it. For example, in China, this eggplant is called qiezi, while it is known as nasubi in Japan. The Thai people refer to this eggplant as makheua.
Similarly, in the United States, Japanese eggplant goes by different names such as Asian eggplant, Chinese eggplant, and long eggplant. Regardless of where it is grown or the name it is given, Japanese eggplant remains a delicacy packed with numerous health benefits. It is a great source of dietary fiber, vitamins, and minerals. This vegetable is an excellent addition to stir-fries, curries, and other Asian-inspired dishes.
Nutritional Value and Health Benefits of Japanese Eggplant
Japanese eggplant, also known as Nasu, is a nutritious and healthy vegetable that has numerous health benefits. It is packed with essential nutrients and rich in antioxidants that help in reducing the risk of chronic diseases. The following are some of the nutritional values and health benefits of Japanese eggplant.
Japanese eggplant is low in calories, high in dietary fiber, and rich in vitamins and minerals. One cup of cooked Japanese eggplant contains only 35 calories, 2 grams of fiber, 8% of potassium, and 10% of vitamin C. Additionally, it contains phytonutrients, such as chlorogenic acid, that have antioxidant properties and help in reducing inflammation, preventing cancer, and improving cardiovascular health. Moreover, Japanese eggplant is believed to help reduce blood pressure, boost the immune system, and prevent or manage diabetes. Overall, adding Japanese eggplant to your diet can help improve your health and well-being.
Different Ways to Cook and Serve Japanese Eggplant
Japanese eggplant is a highly versatile ingredient that can be cooked and served in a variety of ways. One popular method is grilling it on a stovetop grill or over an open flame until it is charred on the outside and tender on the inside. Once cooked, it can be seasoned with soy sauce, miso paste, or sesame oil to add flavor. Grilled Japanese eggplant can be served as a side dish or used as a topping for salads and sandwiches.
Another delicious way to prepare Japanese eggplant is by roasting it in the oven. To do this, simply slice the eggplant into rounds or long strips and toss them in olive oil, salt, and pepper. Place them on a baking sheet and roast in a preheated oven at 400°F for about 20-25 minutes until the eggplant is golden brown and tender. Roasted Japanese eggplant can be served as a side dish, or used as a topping for pizza or pasta.
Japanese Eggplant in Traditional and Modern Japanese Cuisine
Japanese eggplant has been a staple of traditional Japanese cuisine for centuries. Known as nasu in Japanese, this particular variety of eggplant is prized for its delicate texture and slightly sweet flavor. It is often used in dishes such as tempura, where it is battered and deep-fried to crispy perfection. It is also frequently used in stir-fries and stews, where its flavor and texture add depth and complexity to the dish.
In modern Japanese cuisine, Japanese eggplant is still highly regarded, but chefs are finding new and innovative ways to incorporate it into their dishes. It can be grilled, roasted, or baked, and its versatility makes it a popular ingredient in vegetarian and vegan cuisine. Some chefs even use it as a substitute for meat in recipes, as its texture and flavor can mimic that of meat in certain dishes. Its popularity is only set to grow in the culinary world, as chefs discover new and exciting ways to utilize this delicious and nutritious ingredient.
Comparing Japanese and American Eggplants and Their Uses
Japanese and American eggplants are two distinct varieties of eggplants that differ slightly in size, color, taste, and cooking properties. Japanese eggplants are slim and long, whereas American eggplants are large and round. Japanese eggplants typically have a dark purple color, while American eggplants come in shades of purple or deep purple-black.
In terms of taste, Japanese eggplants are sweeter and have a creamier texture than American eggplants, which are slightly bitter and have more seeds. Japanese eggplants are not as bitter as American eggplants and also have a thinner skin. This makes them an excellent choice for grilling, broiling, and stir-frying. On the other hand, American eggplants are often used in Mediterranean and Middle Eastern dishes such as baba ganoush.
Popular Japanese Eggplant Recipes and Variations
Japanese eggplant has a mild and slightly sweet flavor, making it a versatile ingredient in various dishes. It is a common vegetable in Japanese cuisine and is used in many recipes. One of the most popular dishes using Japanese eggplant is Nasu Dengaku which is a dish made by slicing the eggplant into thick rounds, grilling them, and then broiling them with a sweet miso sauce. It is a popular appetizer in Japanese restaurants.
Another Japanese dish that features eggplant is called Agebitashi. In this dish, the eggplant is deep-fried and then served with a broth of dashi, soy sauce, and mirin. Additionally, Japanese eggplant is often used in stir-fries, tempura, and as a filling for sushi rolls. Japanese eggplant can also be pickled and used as a condiment to add flavor to meals. With its versatility and unique flavor, Japanese eggplant is an essential ingredient in Japanese cuisine.
The Conclusion
In conclusion, Japanese eggplant is a versatile and delicious vegetable that originated in Asia and has since spread to many parts of the world. It is known for its mild flavor and tender texture, and is widely used in many different types of cuisines, including Japanese, Chinese, and Mediterranean cooking.
Whether you know it as nasu, aubergine, or eggplant, this versatile vegetable is a delicious addition to any meal. So next time you’re looking for a new way to incorporate fresh vegetables into your diet, don’t hesitate to give Japanese eggplant a try – it’s sure to become a new favorite in your kitchen!