Mizunasu eggplant; water eggplant
A specific variety of eggplant (Solanum melongena) known for its high water content and tender skin, making it suitable for eating raw. Often associated with Osaka's Senshu region.
Mizunasu eggplants can be eaten raw in salads.
pickled whole eggplant; pickled Mizunasu
Refers to the whole eggplant pickled in rice bran (nukazuke) or vinegar, a common preparation for this variety. The term often implies the pickled form in culinary contexts.
These Mizunasu eggplants are delicious when pickled in rice bran.
Standard kanji spelling for this variety of eggplant.
Common mixed kana-kanji spelling, often seen in markets and recipes.
Compound of 水 (mizu, 'water') and 茄子 (nasu, 'eggplant'), referring to the eggplant's high water content and suitability for raw consumption.