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Asazuke (浅漬け) (literally: shallow pickle) is a Japanese pickling method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. The name implies a food pickled in the morning and ready by the evening.
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Nasubi is the Japanese word for "eggplant"; the nickname was chosen due to his 30 cm long face that was said to be shaped like a Japanese eggplant, as well as the producers having to cover his genitals with an animated eggplant for the television audience when Hamatsu was standing on camera due to his nudity. Hamatsu believed that he was being ...
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The eggplant has a long history of taxonomic confusion with the scarlet and Ethiopian eggplants (Solanum aethiopicum), known as gilo and nakati, respectively, and described by Linnaeus as S. aethiopicum. The eggplant was sometimes considered a variety violaceum of that species. S. violaceum of de Candolle applies to Linnaeus' S. aethiopicum.
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...