Senshu Mizunasu Asazuke
Senshu mizunasu asazuke briefly pickles the region's round, thin-skinned, low-astringency water eggplant in rice bran or seasoning liquid, preserving its remarkably juicy flesh.
At a glance
| Name | Senshu Mizunasu Asazuke (Senshu Mizunasu Asazuke) |
|---|---|
| Prefecture | Osaka |
| Region | Kansai |
| Type | Juicy Senshu water eggplant lightly pickled and torn by hand |
What is it?
Senshu mizunasu asazuke briefly pickles the region's round, thin-skinned, low-astringency water eggplant in rice bran or seasoning liquid, preserving its remarkably juicy flesh.
History and local context
Fresh Senshu Mizunasu was registered as GI No. 161 in 2025. The GI covers controlled fresh eggplant from the designated area, not every processed pickle automatically.
How to enjoy it
Cut the cap, score the top, and tear the eggplant by hand. Keep the lightly preserved pickle refrigerated and observe its short use-by date.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Senshu Mizunasu Asazuke from?
It is associated with Osaka, in the Kansai region of Japan.
What kind of food is Senshu Mizunasu Asazuke?
This guide classifies it as juicy senshu water eggplant lightly pickled and torn by hand. See the overview for its defining ingredients and texture.
Can I order Senshu Mizunasu Asazuke online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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