the eggplant is pickled and kept in cool condition using the Japanese fermenting technique called Asazuke.
Pickled eggplant (Azasuke Nasu)Eggplant is called Nasu in Japaneses, the eggplant is pickled and kept in cool condition using the Japanese fermenting technique called Asazuke. Azasuke nasu is a ready-to-eat product, and it can be eaten as fresh salad or applied to make various kinds of food such as kimchi eggplant. We offer 3 kinds of eggplant, which are Sendai Naga, Bonten and Senryo Nasu, all of which come from Japanese species.
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Product Type:
Other
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Style:
Fresh
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