Uzaku / grilled eel and cucumber in light broth with sweetened vinegar

Rich unagi no kabayaki grilled eel becomes a light dish accompanied by cucumber slices. The combination of warm eel and cool cucumber lets you enjoy the rich mouth feel of eel and refreshing cucumber at the same time.

Nasu eggplant

Solanum melongena

Eggplant is said to have arrived in Japan via China in the 7th or 8th century, and there are at least 100 different kinds of eggplant grown in Japan. They are mostly oblong and slender, and their skin is softer than typical large American eggplant or the small eggplant of Thailand and India. Some small eggplant is especially grown for pickles. Some large, fat ones are the results of cultivar improvement based on American eggplant. Eggplant is basically available all year around at shops in Japan, yet the fresh harvest from summer to early fall is unbeatably delicious.

Shungiku no hana to horenso no ohitashi / garland chrysanthemum flowers and spinach in light broth

Cheerful yellow flower petals add color and a mild bitterness to ordinary spinach ohitashi.

Jagaimo no shittori amakarani / salty sweet potatoes

An easy potato dish with simple flavoring of soy sauce and brown sugar. The moist, crumbly texture gives this dish a low profile, allowing it to pair with other dishes very well while still having a strong, satisfying flavor.

Mushinasu no chuuka-ae / steamed eggplant in Chinese dressing

A light eggplant dish with a Chinese twist.

Gindara no aaru gurei sumooku / black cod smoked with Earl Grey tea

A great appetizer – the faint taste and aroma of Earl Grey tea spreads in your mouth as you munch. The flavor and scent of tea intensifies after a few days in the fridge.

Nasu no karashiae / instant eggplant pickles with karashi mustard

A quick pickle with fresh eggplant and pungent karashi.