和歌山県·特産品
Yuasa Eggplant Moromi-zuke (Pickled in Soy Sauce Mash)
A deep flavor unique to the town of soy sauce—Yuasa Eggplant Moromi-zuke is a traditional preserved food made by marinating eggplant in Kinzanji miso mash. Yuasa is the birthplace of soy sauce brewing. Its precursor, Kinzanji miso, is an 'okazu miso' (miso for side dishes) made by aging koji from rice, barley, and soybeans mixed with melon, eggplant, ginger, shiso, and more. In some cases, the traditional 'Yuasa Eggimate'—a local vegetable cultivated since the Edo period—is used; in recent years, efforts have been made to revive this eggplant variety which had once faced extinction. The time-consuming fermentation process creates a unique umami. The texture of the eggplant, coated in the savory richness of the moromi, is perfect both with rice and as an appetizer for alcohol. It is a deeply flavorful dish that embodies the living fermentation culture of this town.
Record it after reading
