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- Hagi Tamage Eggplant” is in season!
Hagi Tamage Eggplant” is in season!
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Last updated:
Jun 4, 2016
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About the writer:
Nagato Tourism Convention Association
The "Hagi tamage nasu" is named after the dialect word "tamage" (surprised) at the size of the eggplant when seen for the first time. The largest eggplant is 30 cm long and weighs as much as 800 grams.
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Only eggplants that exceed the standard size of 500 grams are called "Hagi Tamage Nasu. Compared to ordinary eggplants, the skin is thinner, the flesh is extremely soft, and the taste is sweet. When heated, the pectin in the eggplant melts away and the eggplant becomes thick and tender. Once you try it, you will be addicted to its soft texture and sweetness!
Upper "Hagi-tamage eggplant", Lower "Senryo eggplant Originally, "Hagi Tamage Nasu" was "Taya Eggplant
The "TAYANASU" that weighs more than 500g is called "HAGI TAMAGE NASU". It is called "Taya eggplant" because it was cultivated in the Senzaki Taya district of Nagato City, Yamaguchi Prefecture, and is one of the traditional vegetables of Nagato City! It is in season from the end of May to mid-July, earlier than regular eggplants.Strong antioxidant action
The polyphenol "nasunin" contained in the purplish-blue eggplant skin has a strong antioxidant effect. It is believed to have various effects such as improving blood flow, preventing arteriosclerosis, preventing cancer, preventing aging, beautifying skin, improving constipation, and relieving eye fatigue.Specialty Cultivation
The farmers who grow Nagato's traditional vegetable "Hagi Tamage Eggplant" are called "eco-farmers," and they carefully grow it with less fertilizer and pesticides. The "Taya eggplant" is more susceptible to insects than regular eggplants and takes longer to grow because of its large size.
The plants are planted at the end of March, and a month later, ropes are used from the ceiling of the greenhouse to support the eggplant stems so that they cannot bear the weight of the fruit and do not stick to the ground. As the plants grow, adjustments are made little by little.
The first, second, and third are called the first, second, and third, respectively, from the fruit closest to the ground, and except for the first, the other odd-numbered flowers are plucked. Eggplants are carefully nurtured every day by removing unwanted buds so that the sun shines evenly on the eggplants.
Mr. Kitashita does not use scissors, but uses his hand nails to remove unwanted leaves, flowers, and buds. That is why she stretches her index finger and thumb nails during this season.
The hard part.
Insects and disease. The "TAYANASU" eggplants are easily eaten by insects and susceptible to disease, so they are always nervous during the rainy season in June. He was very disappointed when one row of eggplants died because of a sudden heat wave when they were seedlings.Things to be happy about
He says that eggplant is a vegetable whose growth is very easy to see: the part that has grown for one day remains yellow-green, and after one day in the sun, it turns purple. She looks forward to being able to feel the fruits growing larger and larger every day.
Farmer's recommended way to eat
Eggplant dengaku" is recommended. The unique texture and sweetness of "Hagi Tamage Eggplant" is emphasized and very tasty. If you can find it, please give it a try.
Other large hagi-tamage eggplants are also recommended for "nasu somen" (eggplant somen noodles)! All you have to do is cut the eggplant, coat it with potato starch and boil it. Please give it a try!
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