Osaka Local Cuisine: Senshu Mizunasu no Asazuke

Alright, let’s talk about a refreshing treat from Osaka’s Senshu region: “Senshu Mizunasu no Asazuke.” It’s all about enjoying the unique and juicy Mizunasu eggplant in its simplest, most delicious form – as a quick pickle. This is a must-try if you ever get a chance to visit the area, especially during the hot summer months!

Dish Name: Senshu Mizunasu no Asazuke / 泉州水なすの浅漬

• Region / Location: Senshu region of Osaka Prefecture.
• Primary Area of Tradition: Senshu region.
• Main Ingredients: Senshu Mizunasu eggplant.

How It’s Eaten / Served

Senshu Mizunasu no Asazuke is made by pickling Senshu Mizunasu eggplant in either *nukazuke* (rice bran paste) or a pickling liquid for a short period, usually one to a few days. Before eating, the stem is cut off, and the eggplant is sliced partially and then gently torn apart by hand. This method is said to enhance the flavor and texture. Some people like to add a sprinkle of *katsuobushi* (dried bonito flakes), ground sesame seeds, or a splash of soy sauce.

Cultural Background and Preservation

Senshu Mizunasu is a prized brand vegetable from the Senshu region in southern Osaka. Compared to other eggplants, Senshu Mizunasu is rounder, has thinner and softer skin, and is incredibly juicy – so juicy that you can squeeze water out of it! It’s also known for its subtle sweetness and low bitterness, which means you can even eat it raw. However, it’s most commonly enjoyed as a pickle, either in *nukazuke* or a pickling liquid, with *asazuke* (lightly pickled) being the most popular.

The Senshu region’s proximity to the sea, along with its moderate temperatures and humidity, creates the perfect environment for growing Mizunasu. In fact, it’s said that Mizunasu grown outside this region just doesn’t taste the same. Mizunasu cultivation in the Senshu area dates back to the early Edo period. Because of its thin skin, which makes it unsuitable for long transport, and its tendency to turn brown when pickled, it was mainly consumed locally for many years. However, the opening of Kansai International Airport in 1994 brought attention to Mizunasu as a specialty of Osaka. Through selective breeding, varieties with vibrant skin colors were developed, and Senshu Mizunasu no Asazuke became widely known throughout Japan.

It’s said that farmers in the past used to plant Mizunasu on the edge of their fields and quench their thirst with the juicy eggplant during breaks from fieldwork. The harvest season for Senshu Mizunasu is from around April to November, with the peak season being summer. Senshu Mizunasu no Asazuke is a common everyday dish in local households.

Besides being made and enjoyed at home, Senshu Mizunasu no Asazuke is also sold at farmers’ markets and pickle shops, and it’s widely recognized as a local specialty of the Senshu region.

Additional information:

• Senshu Mizunasu (泉州水なす): A round, juicy variety of eggplant from the Senshu region of Osaka.
• Asazuke (浅漬): Lightly pickled vegetables.
• Nukazuke (ぬか漬け): Pickles fermented in rice bran paste.
• Katsuobushi (鰹節): Dried bonito flakes.