Hanazushi

It is a pickled eggplant peculiar to Akita prefecture. Edible chrysanthemums, chili peppers, and glutinous rice are stuffed in eggplant and soaked in koji. It is characterized by its rich color, and it is a pickle that looks cute with the blue of eggplant, yellow of chrysanthemum flowers, and red peppers. Eggplant hanazushi is a pickle that is often made at households in the southern part of Akita prefecture, and is a home-cooked dish that is lined up on the table when there are celebrations such as Obon and New Year's holidays. The natural sweetness of glutinous rice placed on eggplant, the bittersweet taste of edible chrysanthemum, and the spiciness of nanban form an exquisite harmony, creating a very deep flavor. “Hanazushi,” which claims sweetness and saltiness to each other, is an excellent pickle that goes well with both alcohol and food.