Nasu

Nasu is a term used in Japanese cuisine to refer to the eggplant or aubergine. The eggplant is a plant species in the nightshade family Solanaceae. It is known in South Asia, Southeast Asia and South Africa as brinjal. The plant is native to India and Sri Lanka and is widely cultivated for its fruit.

History

The eggplant has been cultivated in southern and eastern Asia since prehistory. The first known written record of the plant is found in an ancient Chinese agricultural treatise completed in 544, the Qimin Yaoshu.

Cultivation

Eggplants grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. The most widely cultivated varieties—cultivars—in Europe and North America today are elongated ovoid, 12 cm (4 1⁄2 in) wide and 80 cm (30 in) long.

Culinary uses

In Japanese cuisine, nasu or eggplant is used in many dishes. It is often grilled, stewed, or used in tempura. One popular dish is Nasu Dengaku, a traditional Japanese dish that consists of grilled eggplant topped with a sweet miso glaze.

Health benefits

Eggplants are rich in fiber and low in calories, making them an excellent addition to any diet. They are also a good source of vitamins B1 and B6 and potassium. In addition, eggplants are high in the minerals copper, magnesium and manganese.

See also

• Japanese cuisine
• Eggplant dishes
• Vegetable

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