Sendai Eggplant Pickles    Report A eggplants are familiar foods to the extent that it comes out into a proverb. A kind has dozens of kinds of eggplants, and the eggplant which is characteristic, respectively is grown. An eggplant is nice. I want to eat the stir-fried dishes of dengaku, eggplant baking, or an eggplant This Sendai-eggplant-pickles is the early season cultivar which suited northeastern climate. It is a smallish eggplant called a purple dark blue length eggplant. Since it is lustrous because of an early crop and the skin is also thin, it is correct for pickles. Many polyphenol is contained also in the skin of an eggplant. Since it is the name "long eggplant soaks", it is a long eggplant. When it eats, inside is the same as an outside and blackish. In the case of the ordinary pickles of an eggplant currently sold at the supermarket, inside fades, as permeated, and the central part is white. But, this is black in inside. It has permeated firmly. Since tastes are pickles, they are salty. But it is nice.   Japanese : Naganasu Article name : Soy sauce pickles Raw materials : mayor of Sendai eggplant, soaked raw materials [soy sauce, sugar, isomerization liquid sugar, salt, fermentation seasoning, brewing vinegar], seasoning, alcohol, spice, acidulant Maker : Yutaka Food Industry Shibata-cho, Miyagi   / Top > Sendai   (C) Japanese Noted Foods 2007