Flavorful eggplant with a shiitake mushroom topping, served with five-grain rice and chikuzenni, a traditional Japanese side dish of simmered vegetables including potatoes, carrots, lotus root, shiitake and green beans. Accompanied by a refreshing seaweed cucumber salad.
Manufactured on equipment shared with tree nuts, peanut, sesame, wheat, soy, egg, milk, fish, and shellfish.
Simmered miso eggplant or "nasu dengaku" in Japanese, has been enjoyed in Japan since the Edo period, initially served at Buddhist temples and now a beloved appetizer in izakayas and restaurants.
