What is Nasu Shigiyaki?
Nasu Shigiyaki is part of the canon of various Japanese eggplant appetizers, usually glazed in miso, and sometimes filled with poultry (shigiyaki means “grilled snipe”). Thick slices of plump Italian-style eggplants serve as the base, tender inside from a light pan-fry on either side.
What is Japanese eggplant called?
aubergine
A Japanese eggplant is a long and slender cultivar of eggplant (Solanum melongena, also called aubergine) with delicate skin and a mild, sweet flavor.
Do you need to peel Japanese eggplant?
The Japanese eggplant and the smaller varieties are not as bitter, so their skin doesn’t need to be peeled and the extra salt preparation is not necessary. Sliced eggplant can turn brown quickly, so cook it soon or sprinkle lemon juice on it to keep the colour.
What does Nasu mean?
Nasu (茄子 or ナス), the Japanese word for eggplant.
Does miso paste go bad?
A: Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.
What eggplant is seedless?
Some varieties of eggplant, such as “Orient Express,” produce nearly seedless fruits. This makes the tender flesh more appetizing and can reduce bitterness.
Are Japanese eggplants seedless?
Japanese eggplants are long, slender, and oblong, averaging 20-25 centimeters in length. This ink-colored fruit can be straight or slightly crooked and has a dark purple or green stem depending on the variety. Its glossy, smooth skin is thin and purple-black. The cream-colored inner flesh is spongy and nearly seedless.
What is the difference between Japanese eggplant and regular eggplant?
Japanese eggplant are slightly smaller than Chinese eggplant and have the same dark purple skin as the American and Italian varieties. Also quick cooking but not as mild as Chinese eggplant, they’re excellent for grilling and broiling, and they stand up to the assertive flavors of garlic, soy, and ginger.
What is the difference between Chinese and Japanese eggplant?
Characterized by their long, narrow shape, both Japanese and Chinese eggplant can be hard to differentiate. Japanese eggplant tends to have a much deeper purple color, while Chinese eggplant is usually lighter, more lavender-purple, and is sometimes even longer.
Is it necessary to salt eggplant before cooking?
No need to salt first. Most recipes for eggplant insist you salt it before cooking. If you’re cooking it in some other way — roasting, grilling, steaming — salting has no effect. And when you are salting eggplant for frying, it takes a lot more than just a quick sprinkle and rinse.
Do I need to soak eggplant before cooking?
Eggplant works like a sponge, soaking up the milk into the flesh of the fruit. If you don’t have time to salt or soak your eggplant pieces and just need to cook it quickly, removing the seeds is probably your best choice. Eggplant seeds tend to hold in the majority of the bitterness.