All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Nasu no shiomomi / instant eggplant pickles

My favorite way to enjoy freshly harvested eggplant. Nothing else can make plain steamed rice taste so good in warm weather.


1-2 Japanese eggplant
Pinch (1/8 tsp) salt


Slice eggplant lengthwise, and sprinkle salt.

Squeeze until soft and water comes out.

Squeeze out excess water.



  • If not salty enough, add a few drops of soy sauce.

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