Shizuoka's food cultureKnow

Orido eggplant is a native variety of Miho, Shimizu Ward, Shizuoka City, and is characterized by its round shape, sharp thorns, deep dark eggplant blue color, and rich sweetness.

Its richer flavor than regular eggplants goes well with dishes that use miso, such as dengaku, and it is not only often cooked at home, mixed with miso or stir-fried, but also frequently appears in school lunches.

It is said to refer to the eggplant from the saying "First Fuji, second a hawk, third eggplant," which is said to be auspicious to see in one's first dream of the year, and it is known that Tokugawa Ieyasu was fond of it.

Cultivation of Orido eggplant had ceased since the Meiji era, but thanks to the receipt of seeds that had been preserved at a national research institute and collaboration between producers, the JA, and related organizations, the cultivation was successfully revived in 17.

Ingredients used 

Orido eggplant, red miso

How to eat

Cut the Orito eggplant in half lengthwise. Heat the red miso, sake, sugar, and mirin and mix until it thickens. Fry the eggplant on both sides in a frying pan and place the mixed miso on one side.

Be careful when mixing the miso so it doesn't burn.

Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）