Nasu no Hana-zushi

Quick answer

Total time: 95 min
Level: Hard
Servings: 12 servings
Ingredients: 10

About this dish

Nasu no hana-zushi is a southern Akita pickle that layers thick-cut eggplant with sweet-and-salty seasoned glutinous rice, yellow edible chrysanthemum petals, and red chili, then rests for three to four days.

It is called zushi because rice is used, not because it contains fish. Regional names include hanakko and nasukko. The contrast of purple eggplant, yellow chrysanthemum, and red chili makes it a celebratory New Year food sometimes described locally as an artwork among Akita pickles. Traditionally, eggplants harvested earlier were preserved in salt and assembled when chrysanthemums bloomed in late autumn for winter eating. The rice supplies a gentle fermented sweetness, while the flowers add a clean aroma to the firm, salty eggplant.

Ingredients (12 servings)

Ingredient	Amount	Unit
small firm eggplants	1000	g
salt	60	g
food-grade alum	1	tsp
edible chrysanthemum petals	100	g
dried red chilies	5	piece
glutinous rice	150	g
water for cooking glutinous rice	210	ml
sugar	175	g
sake	50	ml
food-safe bamboo leaves	12	piece

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Heat

Rinse 150g glutinous rice until the water runs mostly clear, soak for 30 minutes, and drain for 10 minutes.

Combine with 210ml cooking water and cook fully using a standard white-rice setting.
2

Season

Spread the cooked rice in a wide clean container and cool for 10 minutes.

While still warm, mix in 175g sugar and 60g salt for 2 minutes. Cool completely for 30 minutes, then mix in 50ml sake.
3

Prep

Wash and dry 1000g eggplants completely, then divide 1 teaspoon food-grade alum among them and rub each surface.

Trim the stem and base thinly and halve lengthwise. Wash and thoroughly dry 100g edible chrysanthemum petals and 12 food-safe bamboo leaves; cut 5 dried chilies into 3mm rings.
4

Prep

Pack one tight layer of eggplant into a sanitized, completely dry 3L container, alternating cut sides up and down.

Spread part of the cooled rice over it and scatter chrysanthemum petals and chili. Repeat in the same order until all ingredients are used.
5

Finish

Cover the top completely with bamboo leaves and add a clean pressing plate and a 1kg weight.

Cover and cure in a 4°C refrigerator for 3 to 4 days. When the eggplant is seasoned through and the rice clings softly, remove with clean tongs and serve cold.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Flower-like contrast of purple eggplant, yellow chrysanthemum, and red chili
Finish cue: Cover the top completely with bamboo leaves and add a clean pressing plate and a 1kg weight.
Storage and reheating: Sanitize and dry the container and press, maintain 4°C refrigeration throughout curing, and discard the batch if mold or a rotten odor appears.