Misozuke Nasu

Wash and trim the Japanese Eggplant. Slice into 1 cm thick rounds.

Place the sliced Japanese Eggplant in a bowl, sprinkle with Fine Sea Salt, and mix well. Let sit for 30 minutes to draw out moisture.

After 30 minutes, gently squeeze the Japanese Eggplant to remove excess water. Pat dry thoroughly with paper towels.