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The 45th Mitoyo Eggplant
One of the major projects of Yoshimoto, "A project to live in your town", to make Japan feel good from the area. Entertainer "Kaji Tsuyoshi" who lives in Kagawa reports on local products.
reporter
KAJI Tsuyoshi
NSC Osaka school 22nd grade
2005 Formed "Katsuyama Kaji" with Moody Katsuyama
2008 ABC Comedy Newcomer Grand Prix Newcomer Award
2010 Active as a pin entertainer
Birthplace: Mitoyo City, Kagawa Prefecture Born March 1981, 3
Mitoyo eggplants are rarely shipped outside Kagawa Prefecture.It is one of the rare prefectural products that you can taste in Kagawa.
In this report, various dishes using Mitoyo eggplant will appear.
From Kato's hometown, Mitoyo!
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A special product of Nishisan coming from the Korean Peninsula.
In July, when the weather is hot, Mitoyo eggplants are ready to be harvested.Mr. Kaji came to the harvest site in search of seasonal delicacies.Mr. Horie, vice chairman of the Mitoyo Eggplant Study Group, guided us. Mr. Kaji immediately asks, "What made you start making a different type of eggplant in Mitoyo City?" “It started when a farmer from Mitoyo who went to the Korean Peninsula in the early Showa era found delicious eggplants and brought back the seeds,” says Horie.Its skin is soft and easily damaged, and it has a short shelf life.As a result, it has become a specialty of the Nishisan area, including Mitoyo City.
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Large, plump Mitoyo eggplant grown with time and effort.
"Even so, it's big!" Kaji-san said, picking up a Mitoyo eggplant that had grown in the field and widening his eyes.It weighs about 300 to 600g, about three times as much as mizunasu and senryo eggplant sold all over the country.However, it takes time and effort to grow.For example, old branches and leaves are plucked to increase sunlight and air circulation. Mr. Horie said, "I think we were able to produce something delicious again this year because we took great care in raising it. If you try it, you'll understand."
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Melting texture and juicy taste are attractive.
The food is prepared by members of the Mitoyo Eggplant Study Group and Women's Division.Thickly sliced Mitoyo eggplant is grilled in an oiled frying pan.Once it's fragrant, season it with ponzu sauce and ginger, and the eggplant steak is ready.When Mr. Kaji tried it, he praised it, saying, "Though it's thick, it's soft! It's got a juicy taste!"It is a dish that makes full use of the charm of Mitoyo eggplant, which has a thin skin, a melting texture, and a high sugar content.In addition, the one seasoned with yakiniku sauce has appeared.When you put it in your mouth, you will smile and say, "It's rich and delicious!"
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Mitoyo eggplant to relieve summer fatigue.
Next is a popular dish that goes without saying, pickled eggplant. It's been soaked for about 3 hours. “It’s refreshing and good for hot weather!” says Kaji.Shime is a sweet eggplant flavored with lemon juice. "It's like a fruit! If you don't say eggplant, you might not know what kind of ingredients it is!"Eggplant has a cooling effect on the body and is said to help relieve summer fatigue.Seasonal foods are good for your health. “As producers, we also love Mitoyo eggplants.Mr. Kaji was completely captivated by the charm of Mitoyo eggplant, which he had never known before.
