Binan Senryo Nasu

Binan is the area that covers the south-eastern part of Okayama prefecture. The region faces the Seto Inland Sea, and has a moderate climate. Senryo Nasu is a local variety of aubergine that grows in Binan’s warm and balmy environment. The aubergine is highly reputed for its color, luster, and texture, and it is regarded as a high-grade aubergine variety in the Osaka and Tokyo markets. Pickled Binan Senryo Nasu is flavored with mustard or miso (fermented soybean paste).

The mustard-flavored version is made by pickling the aubergine in a mixture of sake-kasu (Japanese rice wine lees) and powdered mustard seeds. The mildly hot taste goes very well not only with steamed rice but also with alcoholic beverages.

The miso-flavored version is made by pickling the aubergine in miso with sugar and sweet rice wine. This flavor is characterized by its fruity aroma, which is quite different from the normal smell of miso. The miso-flavored pickle is not hot, and is therefore quite suitable for children and elderly people.