Do you know? “A proverb that uses the vegetable eggplant”-Japanese home private cooking class in Tokyo
The eggplant, which reaches it’s peak season in autumn, is the subject of a famous Japanese proverb: "Don't let your daughter-in-law eat autumn eggplants." This unique saying has several interesting interpretations.
Main Interpretations
A Mean-Spirited Meaning: This interpretation suggests that the delicious autumn eggplants are too good to be wasted on the daughter-in-law, implying a cruel mother-in-law.
A Caring Meaning: Conversely, it can be seen as a gesture of concern for the daughter-in-law's health:
Eggplants are believed to have a cooling effect on the body, so they might be withheld out of worry for a pregnant daughter-in-law's condition.
Eggplants have few seeds, which was thought to potentially reduce fertility, so they were avoided to promote family growt.
This is how both positive and negative meanings exist for this proverb.h.
Characteristics of Autumn Eggplants
Harvested from September to October, autumn eggplants differ from summer eggplants in several ways:
Softer skin
Higher water content
Stronger sweetness and umami flavor
Why Autumn Eggplants Are Delicious?
Eggplants are at their peak from September to October. During this time, the temperature fluctuations between summer and autumn result in eggplants with:
Firmer texture
Concentrated flavors
Higher amino acid and sugar content
Thinner, softer skin
Fewer seeds compared to summer eggplants
”Summer eggplants" grow in high temperatures and strong sunlight, resulting in thicker skin and denser flesh. They also tend to have more seeds. In contrast, "autumn eggplants" develop during a time of greater temperature differences between day and night, and grow under softer sunlight. As a result, they have thinner, softer skin and contain more moisture, giving them a juicier texture.
Nutritional Benefits of Eggplant
Eggplants offer several health benefits:
Antioxidant properties
The skin of eggplants contains nasunin, a type of polyphenol, which has antioxidant effects.Cooling effect on the body
Eggplants are rich in potassium, which has a diuretic effect. This is believed to have a cooling effect on the body.
Cooking with Autumn Eggplants in Japan
Autumn eggplants are perfect for quick-cooking methods due to their high water content and tenderness. Popular dishes include:
Eggplant nimono (simmered eggplant)
Mapo eggplant
Grilled eggplant etc.
Preventing Eggplant Discoloration
Eggplants are known for their vibrant purple skin. While they add a splash of color to dishes, have you ever noticed them turning brownish during cooking?The vivid purple color of eggplant skin comes from an anthocyanin pigment called "nasunin." Since nasunin is water-soluble, it leaches out when boiled or simmered, causing the eggplant to turn brownish.Here are three simple methods to prevent eggplant discoloration:First, cut the eggplant in half lengthwise and soak it in water for 10 minutes to remove bitterness.
Method 1: Boil with vinegar
Add vinegar to the boiling water. This method prevents discoloration when boiling eggplants.Add one tablespoon of vinegar per cup of water. Once boiling, place the eggplant skin-side down and simmer with a drop lid for 3 minutes.
Method 2: Apply oil to the skin
This method involves applying oil to the skin before cooking.Make shallow cuts on the eggplant skin to help it cook evenly, then apply oil
This is a technique I often use when stir-frying eggplants in my home cooking class in Tokyo.
Method 3: Cool in ice water immediately after heating
This method involves cooling the eggplant in ice water after heating.Use this for eggplants boiled in plain water or heated in the microwave without oil.These three methods can be used interchangeably depending on the dish and cooking method. Why not give them a try?
Simple Eggplant Recipes-Japanese seasonal cusine in Tokyo
Fresh Autumn Eggplant at my Japanese home kichen in Tokyo
①Mugen Nasu (Infinite Eggplant)
Mugen Nasu is a popular recipe known for being a simple and delicious home-cooked dish. Its main feature is that it can be easily prepared using a microwave, making it a convenient meal to prepare even during busy days.
Basic Recipe for Mugen Nasu（無限茄子）:
Ingredients (for 2 servings)
3 eggplants (240g)
1/2 tablespoon white toasted sesame seeds
Finely chopped green onions, as needed
Seasoning mixture:
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon sesame oil
Grated garlic to taste
INSTRUCTIONS
①Cut of the stem of the eggplant and slice it in half lengthwise. Rinse with water and wrap in plastic wrap.
Arrange on a microwave-safe dish and heat in the microwave at 600W for 3 to 3.5 minutes. While still wrapped, cool in cold water, then remove the wrap, pat dry, and tear into bite-sized pieces.
②Adjust the heating time according to the size of the eggplant.
③In a bowl, mix the ingredients marked with ☆. Add the eggplant and white toasted sesame seeds, and mix to coat evenly.
④Arrange in a serving dish and sprinkle with finely chopped green onions.
Note
●The ☆ symbol likely indicates a set of seasoning ingredients that should be mixed together. These ingredients were not specified in the original text.
●"White toasted sesame seeds" is the translation for "白いりごま".
●"Finely chopped green onions" is used for "細ねぎ", which literally means "thin green onions".
Mugen Nasu (Infinite Eggplant)at my home cooking class in Tokyo
②Creamy Eggplant Dengaku（茄子田楽） - Perfect with Sweet Miso Sauce and Sake,White rice etc
This exquisite side dish features meltingly soft grilled eggplant coated with a sweet dengaku miso sauce（田楽味噌）, making it an ideal accompaniment for both rice and alcoholic beverages. In this recipe, we'll make shallow cuts in the eggplant to help it cook faster. The dengaku miso sauce isn't just for eggplant - it's versatile and can be used with various vegetables, meats, fish, tofu, and even konjac.
Basic Recipe for creamy eggplant dengaku:
Ingredients (for 2 servings):
2 eggplants
2 tablespoons vegetable oil
2 tablespoons dengaku miso(田楽味噌）
1 tablespoon sugar
1 tablespoon water
2 teaspoons mirin
1tsp Shiso,sesame seed (topping)
Instructions:
①Prepare the dengaku miso（味噌田楽). In a small pot, mix all the dengaku miso ingredients well. Heat over medium heat. When it starts to bubble, reduce to low heat and stir with a wooden spatula until it becomes a paste-like consistency. So Miso dengaku is known as a versatile condiment that pairs well with sake, white rice, and a variety of vegetables.
②Cut the eggplants in half lengthwise, leaving the stem intact. Make a shallow cut around the inside of the skin. On the skin side, make shallow crosshatch cuts(隠し包丁). For the shishito peppers, make small slits with the tip of the knife.
③Arrange the eggplants in a frying and drizzle with vegetable oil, coating them evenly. Cook over medium heat, carefully browning both sides. Finally, add the shishito peppers and cook briefly.
④Serve on a plate, spread the dengaku miso from step 1 on the eggplants.
Eggplant dishes have numerous recipes, and their diversity demonstrates the infinite possibilities of home cooking. Japan has distinct four seasons, each with its own unique ingredients. Seasonal ingredients are at their most delicious and nutritious during their peak season, so incorporating them into cooking allows for a healthy diet. Moreover, using seasonal ingredients enables one to experience the seasonal atmosphere and culture through the food, making meals not just about nutrition but also enriching the soul.
Let’s Learn a homestyle approach to cooking simple and delicious Japanese cusine.
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Creamy Eggplant Dengaku at my home cooking class in Tokyo
