Yakinasu 焼きなす

 

Niigata Yakinasu 焼きなす is enjoyed in Niigata as a eggplant variety that taste good in a number of ways, but especially grilled. Yakinasu literally means "grilled eggplant", so the most common preparation for it is grilling whole eggplants over an open flame until the skin is charred and the flesh inside becomes soft and smoky. After grilling, the skin is peeled away, and the tender eggplant is typically served chilled or at room temperature with toppings like: Grated ginger, Katsuobushi (bonito flakes), Chopped green onions, Shoyu, or Dashi. In Niigata, it’s often enjoyed in the summer when eggplants are in season—cool, refreshing, and light. It is known to place an emphasis on the seasoning to add even more flavor into the dish .

Yakinasu is a Fragrant Summer Tradition of Niigata. Eggplant, or nasu (茄子), is one of the sanyasai (three summer vegetables), along with cucumber and tomato, and it holds a symbolic place in both culinary and seasonal culture. In Niigata, where the seasons are strongly felt from the snow-blanketed winters to the humid, lush summers, the summer eggplant becomes a marker of fleeting beauty, best enjoyed grilled and served warm or cool. The Variety of Yakinasu is long, slender, tender-skinned, and grows well in the fertile plains of the Shinano and Agano Rivers where eggplants can quietly thrive in the same mineral-rich soils.

In Niigata, yakinasu is often made using regional eggplant varieties like:

Echigo Shiro Nasu (large white eggplant) The Echigo Shiro Nasu is instantly recognizable. With its pale, almost ghostly white skin and unusually large, rounded body, this eggplant is soft and thick-fleshed, ideal for grilling. The white skin caramelizes beautifully over flame without becoming bitter, and the interior becomes exceptionally tender and juicy. Grown predominantly in Uonuma and Nagaoka, regions known for their fertile river plains and dramatic seasonal changes, the Echigo Shiro Nasu is cultivated by local producers who often specialize in heritage vegetables (dentō yasai). Farms like Watanabe Seika and Uonuma Tennen Yasai Engei Kumiai are among those who have preserved its seed stock and cultivation techniques. This eggplant is so unique it is often designated as a "traditional vegetable of Niigata" and promoted through local branding initiatives. It is said to absorb seasonings like soy sauce and dashi deeply, making it particularly satisfying as yakinasu.

Koshinōmaru Nasu (small, round, deep-purple), which are prized for their texture and flavor when grilled. The Koshinomaru Nasu is a smaller, round variety with deep purple skin and a sweet, less acidic flavor. Its tight flesh holds its shape well even after grilling, making it perfect for a more textured yakinasu experience. It is also used in pickles and stewed dishes, thanks to its versatility. You’ll find Koshinomaru Nasu grown in places like Kamo City, where dedicated local farmers often rotate crops with rice to maintain soil health. One such group, Kamo Yasai Club, actively promotes this variety through small community markets and regional food festivals. These eggplants are often hand-picked to ensure peak maturity, when the skin is glossy and firm and the bitterness is at its lowest.

In recent years, especially during regional revitalization projects such as Majidon in Minami-Uonuma, yakinasu has found itself in unexpected but harmonious combinations. Restaurants experimenting with Italian-Japanese fusions, known as Itameshi (イタめし), have incorporated yakinasu into Western-style donburi bowls like the Itariadon, pairing it with: Hamburger steak, grilled pork, tomato cream, caesar dressing, parmesan, and/or olive oil accents. Rather than clashing, the grilled eggplant provides a soft and smoky bridge between the earthiness of Japanese rice and the richness of Western sauces. This playful innovation is a prime example of how traditional Japanese ingredients can be recontextualized without losing their soul.