Nagaoka Vegetable "Omusubi Jam Kinchu Eggplant Ginger

Jam" is often used as an accompaniment to bread, but now we have found a new "omusubi jam" that can be used as an accompaniment to rice. This product was jointly developed by students of Nagaoka Zokei University in Niigata and a non-profit organization, "Mindful of the World.

The jam is made from Nagaoka vegetables, a traditional food of Nagaoka City. The name "Omusubi Jam" is said to express the desire to be a bridge between producers and consumers, and between rice and vegetables.


The "Kinchaku Eggplant Ginger" I purchased this time uses large, round Nagaoka Kinchaku eggplants. The eggplant, which has low water content and does not easily fall apart when cooked, is seasoned with dark soy sauce, honey, sesame oil, and other seasonings. The purchase price is 579 yen.


The name "jam" made me think, "Is it sweet? But in a good way, the taste betrayed my imagination. The soy sauce and ginger have a moderate spiciness, and the aroma of sesame oil wafts through your nose. Yuzu jam, honey, and apple cider vinegar add a refreshing sweetness. The strong flavoring goes well with rice!


While most eggplants become crispy when cooked, this eggplant retains its crunchy texture. The more you bite into it, the more the flavor overflows. It would be delicious as an accent to flavor and texture when used to season stir-fried pork and other dishes.


Omusubi Jam Kinko Eggplant Ginger" lets you enjoy the deliciousness of Nagaoka kinko eggplant and rice to the fullest. Just by putting it on top, your regular rice dish will become a "main dish level"!