Simmered Eggplant in Dashi

It is called “Hebi-Nasu” in Japanese, that means snake eggplant.

Eggplant came from China in the Nara period, and has been cultivated there.
Because the history of cultivation is old, there are many kinds of eggplant, about more than 200 different varieties, in Japan .

Hebi-Nasu eggplant
It is called “Nasu” also “Nasubi” in Japanese.  Although now it is written “茄子“, once it had been written “奈須比“.  “” is  the same with the first character of Nara period “奈良時代“.  It probably derives from the fact that it was brought over to the central city of Nara Period.
Cooking of Simmered Eggplant in Dashi
Cooking of Simmered Eggplant in Dashi
These are “Hebi-Nasu”, that is also called “Himo-Nasu”.  This kind of eggplant has the elongated shape (thickness 3cm, length 25-30cm).

Baked in oil pan and simmered in soy sauce based dashi broth.

Simmered Eggplant in Dashi

・Nasu
is an eggplant, also known as “Nasubi” (Solanum melongena).  茄子(なす) literally “eggplant child” but the origin is uncertain.
・Hebi-Nasu
is a kind of eggplant, also known as “Himo-Nasu”, which has the elongated shape (thickness 3cm, length 25-30cm).  蛇茄子(へびなす) literally “snake eggplant child”  紐茄子(ひもなす) literally “string eggplant child”