🍚 Nasu no Hana-zushi (Eggplant flower Sushi)

"Nasu no Hana-zushi" is a pickled dish made by layering large, sliced eggplants with glutinous rice, chrysanthemum flowers, and red chili peppers. It is called "Sushi" because it uses rice. In some regions, it might be called "Hanakko" or "Nasukko." In Akita, there are many pickled dishes, but "Nasu no Hana-zushi" is an indispensable dish for the New Year. The contrasting colors of the purple eggplant, yellow chrysanthemum flowers, and red chili peppers create a beautiful and festive appearance. It is considered a work of art among Akita's pickled dishes. In Yokote City, cultivation of the rounded, purse shaped "Aratokoro Nasu" (eggplant) has flourished since the end of the Taisho era (1912-1926) and the beginning of the Showa era (1926-1989). The eggplant was salted at harvest time, pickled in late fall when chrysanthemums bloom, and eaten during the New Year's holiday. Akita's long period of deep snow has led to the development of unique storage techniques, and "Nasu no Hana-zushi", which can be preserved for a long time, is one such example. Originally, "Nasu no Hana-zushi" was strongly salted for preservation, but these days, there is a trend towards making it more palatable by preparing instant-pickled versions. The sweet flavor of rice malt unique to glutinous rice, combined with the saltiness, along with the refreshing aroma of chrysanthemums, makes it a distinctive pickle. "Nasu no Hana-zushi" has become an indispensable preserved dish, especially during the winter months.