In Season Now: ≪Sashimi of Water Eggplant≫

Hello! I’m the PR representative for Naniwa Soba Shinsaibashi Main Store, the original home of soba shabu.

The rainy season has ended, and summer is finally here in full force. How are you all doing?

Well, in this post, I’d like to introduce you to “water eggplant,” which is in season right now.

Water eggplants have thin skin, and their surface gets easily scratched by their own leaves and spines.
To ensure that the fruit is free of such blemishes, each piece is handled with the utmost care.

Also, to achieve this fresh, juicy flavor, you simply have to water the plants a lot.
It’s only after going through the hardships of growing them that water eggplants become so delicious.
Water eggplants grown this way have very little bitterness and, unlike regular eggplants, are known for being edible even when eaten raw.

Because it has a high water content and thin skin, it doesn't leave a lingering aftertaste. When eaten raw, it has a unique texture and a subtle sweetness.

We really want you to experience its unique texture and rich flavor, so we serve water eggplant as sashimi at our restaurant.
This is a sashimi dish made with rare water eggplant, not the lightly pickled variety. Please enjoy it with wasabi soy sauce for a refreshing taste.

We sincerely look forward to welcoming you to our store.